Thanks for asking.
All of my main knives are currently Sabatier carbons from assorted Sabatier manufacturers -- K-Sab, TI, "Nogent," "Canadian," etc. -- and of various vintages -- ranging from about WWI to a couple that are only 10 years old. I also have a few Forschner paring knives, and an old Chicago Cutlery carbon cleaver from the early seventies.
Over the years, I've sharpened, tried and owned a lot of different knives.
I keep two separate sharpening kits. The oilstone kit consists of Norton coarse and fine Indias, and Hall's ProEdge soft and surgical black Arkansas stones; I don't use them with oil though. The waterstone kit includes a Beston 500, Bester 1200, Naniwa Chocera 3000 and a Naniwa SS 8000. The oilstones actually seem to work better for tough, relatively soft, stainless knives -- like most Europeans.
I also have and use two rod hones (i.e., "steels"), an old worn-down Henckels extra fine, and a Hand American borosilicate. The HA borosilicate is used for deburring and truing, the Henckels goes to work when the HA doesn't do quite enough to refresh the edge.
More often than not, I deburr with a wine cork, but sometimes use wood endgrain, felt, cardboard, or whatever.
And more often than not, I use a Scotch-Brite to clean my knives -- sometimes with baking soda for the carbons.
Again, over the years, I've tried and owned a lot of different sharpening gear.