Rick
You will be getting a knife shortly. It will be big and it will be sharpened on an Edge Pro.
I will probably stop at 600 grit at 24 degrees and then leather strop.
See what you think of the edge when you get it.
It will take several touch ups with just the strop.
I prefer to stop at 600 grit on field use knives as I prefer a little "tooth" on the edge.
I have no negative issues with the size and workings of the Edge Pro stones. I run them damp with soapy water and rinse them clean often. I also buy a supply of stones ahead.
Abrasive belts or stones will not do a good job unless reasonably fresh and clean.
I do my customs on the Edge Pro. I do my kitchen and filet knives on a Work Sharp. I used large bench stone for near 60 years and can do a good job there, but can not match a fixture sharpening with them.
jmho

Give me a call if you want to talk directly on this.
Thanks
Tim

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