There are two types of Belgians, the Belgian Blue (aka Belgian Blue Whetstone aka BBW) and the Belgian coticule (which is yellow in color). Belgian stones have been used for centuries, but for most of this time only the yellow coticule was used. So most of the time if you just see a generic reference to "Belgian razor hone" or "Belgian waterstone" or any similar variation thereof, what's being talked about is the coticule.
Rick, if you'll allow me to be so bold, I think some of your confusion stems from the fact that you're looking at all these options as if you were leafing through a company catalog. In that frame of mind it seems illogical that there are so many options, so many different tools with so many different names doing much the same thing, etc. You have to remind yourself that these are not products put out by a company but natural stones that have been quarried for centuries in different parts of the world. The internet makes them all available at the click of a mouse and yes, their uses are often overlapping and there's some redundancy there, but being dumbfounded by this is like being dumbfounded by the fact that in the year 2010 you can go to the supermarket and buy Chinese noodles or Italian ones or even German ones and hey, what's the difference? Is it just preference? Well yes, I guess, but.... it also sort of depends on what you're cooking.
Again, the pros and cons:
Coticules
pro: versatility (workhorse sharpening, good finishing, and sometimes even bevel-setting)
con: expensive
Chinese
pro: excellent finishers (some say even better than coticules), very cheap and readily available in large sizes (an 8"x3" costs ~$35, versus $200-$250 for an 8"x3" coticule)
con: slow, not versatile (can be used only for finishing)
Good luck whatever you decide to do. My advice is not to overthink it in advance. If you choose one of the tried-and-true setups, you'll get the help you need here to make it work.