Ok, so which brand / manufacturer and which series are we talking about?
For starters, coarse and medium and possibly fine. In grits as an approximate guideline 400, 800-1200, 3000-5000.
The information is deliberately vague, depending on the manufacturer, the given grit numbers differ enormously in reality.
A coarse and a medium stone are sufficient for the beginning, but if you find a good offer then there is nothing against buying a finisher directly, especially if you get a bundle advantage in terms of price.
What you should definitely consider is a possibility to flatten the stones, this is very important, as
@Nemo has already said so aptly! It can be a diamond plate (Atoma), but for the beginning it can also be just loose Sic powder on a glass plate, which is much cheaper, but it causes more dirt.
Another advantage if you only buy 2 stones (coarse and medium) at the beginning is simply that you can then see whether the stones suit you. Some prefer soft stones with mud, some prefer harder stones and often the preference only develops over time. it is a matter of experience.
Taking into account the fact that you work as a professional chef, I would assume that you prefer splash & go stones ?!
A very good set would be Naniwa Professionel (formerly Chosera) 400, 800 and as a finisher 2000 or 3000. The 2000 finishes more like a 3000 and costs significantly less than the 3000. The 3000 also finishes finer than 3000. Splash & go, good feedback and appreciated by many users and experienced sharpeners. So much so that you will find a lot of opinions that say that you won't need anything else for kitchen knives. This set and this manufacturer would not be my personal first choice, but it is very good and its properties are nicely in the middle of the available range of stones and brands.
Otherwise, with the help of the search function, you can find tons of purchase advice on stones here in the forum and there is really every possibility from top to bottom "chewed through". Maybe that will help you with a selection ..
You should definitely remove the burr after every stone, completely! The suggested videos by Peter Nowlan and also the vids by Jon Broida are really well done and full of useful information.
Just as important, the "pressure management", you will also find a lot of understandable and well-explained information at Peter Nowlans Vids.