Never heard it would be too fine for some steel. 300 is for creating a new edge or fixing chips or otherwise broken edge, 1000 and 3000-4000 is enough for maintaining a chefs knife. And if you can't get a knife sharp on 1000 you need to fix your technique.

I use the 300 only if the knives are too dull or I want to change the apex to 20 degrees. Honing them back is just the 1200 and a strop. Like mentioned I can shave with that. 3000 is overkill imo, unless you are looking for the mirror finish.