What type of whetstones are you using for sharpening stainless steel knives?
For the honing stage, I have found an article regarding belgian natural stones: How does a Belgian Blue Whetstone compare to a Coticule  (without any reference to a specific steel type)

In summary:


the yellow stones (Coticule) are much better than BBW if using slurry
using just water, without slurry, BBW is almost useless and Coticule is very slow