I use a steel to hone. For sharpening, which I try to hold to once every three months, I used one of the Chef's Choice electrical knife sharpeners for quite a while, but I decided to start using a diamond stone a couple of years ago and have been very happy indeed with the results. The stone cost about $30, should last forever, and it's quick and easy to use ... lots of YouTube videos show the technique if you're wary. The combination of occasional stone sharpening with frequent honing keeps my knives as sharp as restaurant ware, I think - certainly my chef's knife is as sharp as my Kyocera ceramic. My only concern is that the diamond stone could eventually start wearing down the knives if I over use it, but I try to be prudent.