[8X56MS]

I have an old wet oil bath three stone set. I bought it for my Wholesale Seafood business years back. We would run several tons of grouper, sword, tuna, snapper, and other fish through there each day. Each of my guys was responsible for keeping their own knives sharp.
With a few moment effort, I can get my knives razor sharp, and not mark up the blade in the process. In the field, I use a little ceramic stick, and a small steel.
Sharpening knives is certainly a learned skill, but anyone can learn it. Helps to have someone that knows what they are doing show you how.