Can't comment most of that, especially since I've no experience with Bill's dammy in a kitchen.
But from what I have tried/sharpened from a few makers, 52100 takes and holds a really nice edge if it's hard enough. I am sure Bill's is. 1084/52100 is great, and more than adequate, but doesn't take an edge like 52100 or hold it quite as well. However, if you don't like super polished or extremely acute edges, there will be no difference.