I do double bevel. You use the medium at the most acute angle that does not just skim. then on FINE you do your less acute 'working edge" I'd then use a good Steel BUT....I see few who do it right. Many do iot one hand and fail to maintain angle or even stroke the full blade. Result? you round the edge (bad) and you grind the middle half until it is concave. VERY bad. I do FULL stroke, hilt to tip, with EACH hand.. none of that back and forth. When I do a knife it's SHARP. Every kitchen I worked.. I was the Knife guy.
A VERY important aspect..... maintain a constant angle. Stone or steel.. it's the KEY. If you are talking FANCY knife..... know what Rockwell Hardness is about......if you have a EXPENSIVE knife.....do not leave it where the busboy can steal it. Anyhow......I can sharpen up a midrange kife to be...damn good. A guy who buys a knife at $150 and can't sharpen it right....wasted $.
I worked with a guy who THOUGHT his Knife game was great. I challenged him. I dropped a cherry tomato and in mid air.. cleanly cut it in half. It dropped neatly on the counter. He TRIED that... and hit his tomato across the room. Game over. My regular test? I had the blade edge up, on the counter and dropped a black olive on it from about 12". If I had it right the olive is impaled on the blade and about 50% severed. I had Olives handy..always about the same....so it was like a gauge. I seen guys "shave arm hair" but.... that is a weak standard. The Olive test .. i could see the difference between okay and very good.