Hm… what exactly are you trying to compare? There are some many nuances in different steels compositions, different edge shapes and different sharpening techniques, that I don't see how can you compare oranges to apples here.
Edge retention depends on steel composition, heat treatment, sharpening skills and proper knife usage. It has almost nothing to do with different finishing stones. I mean different stones would leave different scratch pattern on the edge, but I don't think it adds anything to edge retention.
Similar thing with sharpness I think.
Jon from Japanease Knife Imports is a sharpening expert, you may just call him or drop him an email, so he can give you proper recommendations on this subject