I agree with Dave. I do not use as EP, but I use sharpening guides and (well almost) freehand.
For hard steel (ie Japanese knives) -
I make the back bevel at about 12 degrees, using 1000 - Norton4000 - Norton8000 waterstones.
Then make the microbevel of about 15 - 20 degrees starting on the Norton 4000, very gently - only just creating a small primary edge.
Then Norton 8000, finishing on Naniwa 10000 or Shapton Glass 16000.
That's for Japanese knives. For my lovely little Victorinox knives I stop at Norton 4000, and use a ceramic rod to refresh the edge after kitchen duties.