For skinning, deboning, processing game and general cutting chores with your particular knives, what kind of edge do you prefer when you resharpen? I tend to prefer a slightly toothy edge. Most of my using knives are D2, S30V and M4.
On those steels you listed Toothy. For me it isn't so much the task, its the steel, edge geometry, and RC.
I use a 120 grit and finish with a 220 followed by a strop on most all of my knives. I believe doing much more is not worth the effort. My working knives are tools and used. My displayed knives have a polished edge. A discerning individual could look at my collection and sort the users from the safe queens.
I go to 600 grit on the Edge Pro and break the burr with the 1000 grit.
Field knives I use Edge Pro, 21 degrees on most knives, 400 or 600 grit finish and a couple strokes on a leather strop.
Kitchen and fillet knives I use a Work Sharp, 180 grit, 600-800 grit finish and a couple strokes on the leather strop.
Touch up with leather strop.