What are hounds' thoughts on the best way to keep knives sharp? I know that a sharpening steel is the traditional device, but if you get the angle slightly wrong you might take your edge right off. So I've been using a Chef's Choice diamond hone knife sharpener. It has two slots with little wheels to use as a guide to ensure correct angle.
It seems to be working fine for me, and I was curious if a steel is somehow better than this Chef's Choice thing. Any thoughts?
Also, are there differen qualities or steels? Mine is a really cheapy one. Does that make a difference? Any suggestions for where to get a reasonably priced good steel?