What type of whetstones are you using for sharpening stainless steel knives? What type of whetstone should I use for sharpening knives made of VG-10, A2, D2, S30V?

More specific, for each step (grinding/sharpening/honing):


what kind of whetstone: natural or artificial? If artificial, what type of material?
what kind of bonding material? or no bonding material at all for specific grit ranges?


P.S. If you know some other place where specific models of whetstones (and their recommended usage) are discussed, please leave a comment. All I have found so far are some vendor sites, and nothing relevant about practical usage.
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