The Edge Pro is a great tool. Make sure to cover the blade with clear packing tape to protect it while sharpening.
Trim the tape off of the edge area before beginning to sharpen.
While it is much easier and does a better job than freehanding on stones, there still is a learning curve and benefit from experience in using the Edge Pro.
Start off practicing on a cheap carbon steel knife. Pick up a couple at a Goodwill. Once you master sharpening those, then move on to the better knives.
Edge retention is a function of the steel, edge geometry, and how it is actually sharpened, all three matter.
If you want the ultimate in edge retention for a hunting knife, get on Phil Wilson's list for a hunting knife in 10V, K294, or S110V (stainless).
He also makes chef's knives, but most chef's knives are soft by design, which improves durability.
Henkels or Wusthoff are good chef's knives, easy to sharpen and durable.
Phil will take about a year - if he is taking orders. Prices run $400 and on up very considerably depending on specifics.
Phil Wilson's work is unquestionably the pinnacle in terms of edge retention, but you'll need better stones to sharpen his knives.
Congress Tool Moldmaster silicon carbide stones are inexpensive and work fantastic for most steels, better than the stones that come with the Edge Pro.
Atoma diamond plates are easier to use for the really hard steels, but the Congress Tool Moldmasters work for all but the most extreme blades and are a fraction of the price.
The low grit Moldmasters wear quickly. So, buy several of each grit, especially the very low grits used to form an edge, which is 90% of the work.https://www.congresstools.com/catalog/categories/get-subcategory/?id=27https://www.chefknivestogo.com/diplforedpro.html