Looks like you've decided, but I will throw my 2 cents as well.
As the beginner, you do not really need a high grit stone like 6K or 5K.
So a guy i buy from said come by today.
12" heavy chef knife.
when......he was almost sane.
i like to brown my meat in a stainless pan, then deglaze by adding butter and olive oil and sauteing a sweet onion and some garlic. once all the brown