I have never learned to use a steel or a crock stick, but the pros get the insain edge using them. I use the Lansky sharpening kit. One of the problems with these is it is easy to get a "wire edge". This is basically an over sharp edge that will fold over on the first use. Just remember that if the knife you are working on was already sharp, and "it just doesn't seem as sharp now", unless you have been trying to saw through bone, it only needs to have the edge reset. A couple of strokes with a fine stone should do this. i have a couple of the Fisker pull through ceramic sharpeners, that costs a couple of bucks, and works great for this. Take a real close look at those "Japanese" blades. Many of them are only sharpend on one side.