Still use them boots too!

The knives you mention are decent "user friendly" blades,,,the 1095 carbon steel from Russell is awesome, as the carbon blades are easy to sharpen and hold an edge for awhile. I use Forschner knives for boning and skinning. The steel isn't the greatest, but easy to sharpen and touch up with a good smooth steel.

I try to steer away from any motorized mechanism that may heat the blade enough to affect the temper in the steel on my "good" knives.

Using a good stone takes a little practice, but "shaving sharp" edges can be achieved in a short amount of time once you get the hang of it. With the combination of a stone, steel,,and a strop..your knives will amaze you.