I never paid much attention to brand names and I use just stones. Other things just don't last as long. I use oil so stone does not load up and I gat longer life from it. The ones I use are coarse on one side and fine on the other. I use one stroke one direction and one stroke the other. Always whatever your sharpen push blade into stone, this is what prevents a burr building up that is weak and will break off. To get knife sharper I lighten up strokes. If knife is real dull I use more pressure in the begining. It does not take much practice, just proper technique. Its been so long since I first learned to sharpen a knife I don't remember how I learned but I have a tendency to read the instructions when I buy things. I bet you will find this same information on the side of the box your stone comes in.
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