Flouride is much harder to get rid of than most other things. 

You really do need to test the water first to know what you're dealing with. Not having a clue can lead to less than satisfactory results. 

In your case, you might need to add an RO section to get the results you want, but, in order to make an RO filtration setup work, there's a bunch of prefiltering that should be done in order to ensure that the RO membrane will last. 

You'll also need to decide how much filtration you want for the whole house vs. point source filtering for drinking/cooking. While house RO can get silly expensive. 

The other thing with filtration is that you can take out so much that you really should re-mineralize the water used for drinking/cooking.  

 As for fluoride, for a long time I wondered if it might calcify arteries like it calcifies teeth.  I'm not concerned about that anymore based on a lot of things:

1. They have found the molecular mechanisms that transport apoB under the endothelial layer (and back). The atheroma formation mechanism is now known, and fluoride and sugar-damage simply aren't part of it,
2. Calcifying an existing atheroma is a good thing. Soft ones may rupture and cause an event, whereas hardened ones are much safer. Over time the vessel widens and/or new capillaries are formed that bypass the narrowing.

But I'd still use a carbon filter because of the other stuff, and for taste as @Nate mentions nostr:nevent1qqspx4vau0zmggqzuzfxa0jr6rdy7w8swk72eh5lq8526gudxfny7hgprdmhxue69uhkwmr9v9ek7mnpw3hhytnyv4mz7un9d3shjqghwaehxw309akxztnjv4kxz7tpvfkx2tn0wfnj7qg4waehxw309ahx7um5wghx77r5wghxgetk9u783p29 

 Fl: https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2818858