I don't carry an expensive set of knives during competition. One reason is that I can't afford two expensive sets and the other is that I don't want to have to worry about losing or damaging one.
I've been using a ChefsChoice 120 sharpener to tune up my comp set a day or two before going. I can get a pretty respectable edge that holds at least through the weekend. Someday I would like to get proficient with hand sharpening but just have difficulty finding the time.
Oh yeah, the steel that came with the set went straight into the trash. I read somewhere else that they were complete junk.
Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ