I prefer smooth steels for cleaning up an edge. For sharpening, most folks should take it to a local sharpener. If you want to learn, there are both high dollar sharpening systems and simple stones. Many folks who use the Victorinox knives find the pull through sharpeners you can buy at the hardware store to be just fine.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."