: While I love waterstones for sharpening edged tools, I don't use
: them for kitchen knives (or any knives) because the likelihood
: of the blade catching and gouging the soft stone is too high. I
: generally use Arkansas oil stones for most knife sharpening,
: though I sometimes use diamond hones on short blades.

Kitchen knives are usually stainless steel these days. SS can take the edge of a sharpening steel in a few strokes, and does not hold an edge for long. Don't risk your valuable waterstone or grinding wheel, just get a regular hand stone and give the knife edge a couple of strokes every time you use it. The rough china on the bottom of a plate also does a good joob.