Here is a looong answer to is 1000 grit enough, but knowing where I am coming from will help understand my answer. If ya don't wanna read all this, skip to the bottom for the short answer.
My dad gave me my first pocket knife when I was six. It wasn't sharp, but he wanted me to carry it every day, (and I have carried one almost very day for over 66 years). As I got older, he taught me how to sharpen knives. Older still and I started hunting. When I started deer hunting with my Dad's hunt club, my Dad and I were the "official" knife sharpeners while others skinned and gutted deer. I always thought I was great at hand sharpening knives until several years ago when I stumbled across Japanese kitchen knives and joined a forum populated mostly by professional chefs that use knives daily in their jobs. What I learned was that what I considered sharp was just the starting point for them. (!!) For them, a sharp knife should be able to cut paper thin slices from a tomato without holding the tomato - just set it on the cutting board and slice parallel to the board. They normally go anywhere between 1000 and 12,000 grit depending on the person, the job, the knife steel and the blade geometry.
I am currently sharpening kitchen knives to 1.5K grit, but woodworking tools go to 8k grit and I am just starting to experiment with 14K grit.