Hi Guys Im an ex butcher and its fascinating to see so many fellas getting 'horned up ' over knives.
Always found a 'steel' to be the best for me (FDick multi cut) but it does need regular usage to retain an edge, i only reverted to an oilstone once/twice a year if things got really blunt
Pete
Personally I really enjoy the whole waterstone and stroping process I can spend hours sharpening my knives, axes and parang