As far as sharpners go, you can't beat a good triple stone and a steel. Back when I was cooking for a living, I had the benefit of learning how to sharpen a knife on a triple stone by a classically trained chef. I have the hairless spot on my arm where I test my edge to prove it and it holds an edge for a long time. Get blade guards, what ever blades you choose.
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18 Weber OTS
Primo Oval XL
NB American Gourmet offset smoker