To keep an edge on plain-edge knives, I use ceramic and diamond "steels". However, from time to time, I give them a go on Arkansas oilstones, to reset the angle if needed and really sharpen them. Ones with serrated or scalloped edges require special attention with small shaped stones and diamond sharpeners.
I use a two-sided diamond sharpening steel. One side hones and the other sharpens. The diamond requires significantly less passes than a standard steel. Just got to be ok with holding your angle when doing it. I've had mine for ~10 years and it's still going strong (along with my knives). I think they can be had for <£40.
Interestingly, my father is an ex-pro chef and sharpens his knives to 30 degrees in some cases.
I use a stone on mine. It is a bit difficult at first to maintain the correct angle so I bought a guide that sits on the knife and keeps the angle right. After a while muscle memory develops and you can eyeball it.