A whetstone, 15°, burr on both sides, then the steel is just maintenance
You will sharpen one chef's knife on a whetstone: soak or splash as the stone requires, hold a consistent low angle, raise a burr, flip, refine, then strop or steel lightly. This is how-to for a dull knife you already own — not a $400 Japanese ritual.
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Many 1000-grit stones soak 10–15 minutes until bubbles stop. Diamond plates: splash. Don't mix oil into a waterstone.
Damp towel, stone on top, low table. You need to see the bevel. Elbows in. Not a heroic stance.
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