I've found my kitchen sharpening steel to be more than enough for kitchen knives. I was taking out a mechanical sharpener, spending a lot of time periodically on them. But, in trying just the steel, the performance of the knives returned. I can feel the edge roughness going away, in a few strokes.

A Ceramic Rod from sodium vapor light bulb.

Good advice:

https://youtu.be/o8bAfl6Vtcs?si=e6M2rQT0zjOKgcH5

I've used this Diamond stone he recommends. It's very high quality for the price. Outdoors 55 backs this up with excellent microscopic photography. A high quality flat stone and a strop or two used with skill can accomplish 95% of most peoples sharpening needs.

I use these Sharpal diamond stones 10x more than far more expensive ones I've tried in the past.

........dj

I bought some diamond past off Amazon a few months ago and found that a strop does a great job for a quick touch-up as long as the basic angle is OK and there aren't any large nicks.
Having some sort of magnifier handy is also a good idea.

^^^ The Jende diamond emulsion on a good flat strop works very well. I use their 2 micron (~10,000 grit) stuff. It keeps me from having to bring out the stones so often for my kitchen knives.