The fine stone, natural Arkansas, is much finer than I use. 1100 grit. Nice! I have a Japanese 'water stone that's 1200 or 1400 grit, but it's wasted on stainless.
One reason I went over to diamond stones is that they do well with water instead of oil, so there's less mess. And they are perfectly flat forever. And the big ones are affordable enough for a once-per-lifetime purchase.
I guess you do all your sharpening free-hand? The ad spoke of a "Sharpening angle guide to teach basic correct angle for first-time user", but it seemed to be for illustration, not guidance.
P.S. For each stainless knife, with its different heat treatment and hardness, I learn how fine an angle it will support. The harder ones will hold a more acute angle longer. The softer ones last longer if I put a less acute angle on them.
The small paring knife I use when I'm going to be "clanging" it on a ceramic or Melamine plate has such soft stainless steel that I give it a very blunt edge and still touch it up daily. I use it because the handle fits my hand "just right", and it is such pathetic steel that I don't mind abusing it against a hard surface and grinding it down rather fast.
