You didn't come out and ask any of this stuff as questions, but since your brought this stuff up I suppose you want some feedback.
I don't know whether or not your stone is any good, nor know anything about your sharpening skills. But given the context of the conversation so far, I'm guessing the stone is very coarse, and your skills aren't very good. Further extrapolation leads to the thought that you're scratching up your knives and creating teeth -- more than actually sharpening them; and the increased efficiency is more about a fresh set on a saw than an actually sharpened or sharp edge.
FWIW, "fine edge," in the context of your knife (and knives) means it isn't serrated; nothing more. Within a technical sense, increasing fineness can usually be read as increasing sharpness -- but there are limits to how far that works.
You should know there are essentially three levels of Zwilling / J. A. Henckels. Miyabi (which are made in Japan); "Twins" (made in Germany with a logo of two little men holding hands, aka Zwillings); and "International" (made in places other than Japan or Germany, with one little man). The lowest and crappiest is "International." Your knives are International, and -- while not horrible within the context of very cheap knives -- suck.
I don't know which Calphalon you have, but if it's not from the discontinued Katana series it's also pretty sucky, at best. For what it's worth, the Katanas weren't earth shatteringly good either; and I'm not suggesting you try and find one.
It's probably not absolutely true that R. H. Forschners are the cheapest knives worth sharpening, but it's pretty close. Ditto, a Norton combination coarse/fine India stone Although, if you're looking for "fall through" sharpness, you'll want something considerably finer than an India -- a hard Arkansas is probably de minimis. Again, those remarks aren't buy recommendations.
If you think of your knives and stones as ordinary tools and not magic wands, you'll understand there's a minimum investment in quality and skills required for competent performance. It takes some money, understanding and practice to make them work at all well, let alone at a "speed chopping" level.
If you want to get into this farther, think about starting a thread in the knife part of the equipment forum. A good start would be talking about what you want to do and how much time and money you're willing to get there.