Too late to edit, but what are you using to keep your stones flat?
Also noticed that I may have misunderstood what
A lot of chefs have used a lot of Wusthof over the yrs with no complaints
they will do all general jobs in a kitchen, everything.
Sounds like you don't NEED anything. You've got a coarse, medium and finisher.
If you just want better or different stones (to spend some
O/T a little.
Nowadays there's no need to "try" and get it right.