You remove a bunch of metal when you rebevel a knife for sure. Doesn't matter whether you use a machine or edge pro or water stones.
And after you've done enough sharpening to significantly shorten the height of the blade, it's important to thin the blade overall. This also removes a bunch of metal.
I don't know if you can thin a knife on an edge pro or not. You certainly can't use any of the machines like the chef's choice.
Edited to add: a ruler is more useful than a milligram scale to know in practical terms how much metal you've removed. You want to think about thinning when your blade has a couple of mm height.