A quick comment to thank those who suggested the Idahone ceramic honing rod. I had been using an old steel for years and realized, once I started cooking seriously, that it was just too old and worn. Bought a diamond dust "steel" (I know, "the horror, the horror") and read here it was a a mistake and was WAY too aggressive and in fact a sharpener (of sorts) and not a hone.
Tried my new ceramic hone last night and I can shave with every knife after a few strops. Kids...do not try this at home!
I have never, never realized such perfect edges...razor sharp. Just as sharp as the chisels in my shop.
Amazing, who knew? Thank you to the group..