"As far as stones go I would start with a solid 1K stone and just use that for now until you improve your skills. " Yes, this is a first step. It is too easy to jump to a higher grit level without squeezing maximum 1k level performance, corrupting your sharpening style. You can always add more fine stones from this starting point and more coarse stones as you need to repair your edges.
I would suggest the 1k Nubatama Bamboo Gold stone or the 1k Speckled Ume Medium hardness stone. The Bamboo gold is a bit harder and cheaper and an underrated stone of the two. If your needs for portability are high, consider the Shapton GlassStone 1k. A bit harder and more demanding of a higher level of precision. There are other choices but these are my favorites.
An aoto would be an excellent choice or 2k Ume but these are softer stones and might be a bit more demanding of skill on a beginning sharpener. I'd suggest the 1k to start.http://www.chefknivestogo.com/nuba1kgo.html
While we all have our preferences, I do feel that starting off with a stone that is easy to use makes a beginner's level of satisfaction in achieving a result more likely. I would avoid stones that are too soft or hard for this.
While there is no restriction in using the ceramic or diamond rods you mentioned, I feel the increased precision that you can achieve with a stone sequence will serve you well in determining the actual shape of your edge more precisely than with rods, both for your new knife and your German knives.
Your choice of stones is a separate decision from dealing with edge asymmetry, which is a far simpler issue than one might think given all the misinformation about this topic floating around on the net.