I'm assuming you haven't yet tried to reprofile any of them to a more acute angle?
If you haven't, you might reprofile just ONE for starters. I know it's discouraging to contemplate reprofiling the whole set, but you might (maybe) be surprised at the improvement in cutting performance, when taken to a fairly acute bevel (maybe 15 degrees per side, or perhaps even lower).
I'm only saying this based on my (limited) experience with what I'd previously assumed to be a 'cheap' imported Chicago Cutlery utility knife (6") that I purchased at Walmart for about $7.00. At the time, my main goal was to get some 'practice' using my guided sharpener (GATCO). Didn't really expect much out of the knife itself. I ended up being very pleasantly surprised at the cutting performance of the 'whatever mystery steel' blade. Took an acute edge that was literally hair-whittling sharp. I've never used the EdgePro, so I can't tell you what to do about that. But I'd think it's more than enough tool for the job. The guided sharpeners (EdgePro, Lansky, GATCO, etc.) really shine for reprofiling work. Trying to match what is probably a mediocre factory edge might be a waste of the EdgePro's capability.
I don't know if the knives you're referring to are the same variety or otherwise similar. But, if you haven't yet tried to take at least one of them more acute by reprofiling, I'd recommend giving it a go. Kitchen knives, so long as they're not abused, can be ground pretty thin and perform very well. Whatever touching up they might need can usually be done easily by stropping or steeling.
Hope this helps. Good luck.