Knife Sharpening Stones

[EZM]

Looking for general thoughts on Knife sharpening stones - what size, grits, number of progressive grits each person uses and any other general thoughts on stones.

My stones are getting old and wanted to get a slightly larger profile stone (like a 3"x7" size or bigger and wanted to see what others have been using and what they like/dislike. Also any brands and where you can find them.

Most of my stuff is high quality German and Japanese kitchen steel, but also do a fair amount of fillet and hunting/utility knives.

I bought the belt sharpener thing last year and it's great for restoring a old knife from a rough state but this is definitely not for getting a fine edge. It's just to hard to de-burr and finish a fine kitchen blade.