Sharpeing Stones - Knives

[Robini]

I have and currently use a Wicked Edge sharpening system for everything except razors. I find the process of freehand sharpening much more rewarding and enjoyable than sharpening with a guided system. Yes, the results I get from the Wicked Edge are hard to argue about but I am finding it more of a laborious process and enjoy it less each time I pull it out. (I hate to think what I've invested in that thing...)

That said, I am looking to purchase bench stones specifically for knives. A few pocket knives, super steels and the like, as well as the expected kitchen knives.

I'm not looking to go over 800 grit as I don't really see the benefit from use. What are the opinions on different brand/lines? Considering Naniwa Chosera (as I absolutely love my 1K), Suehiro, DMT plates, etc.

Let's hear the voice of experience(s).

Many thanks in advance!