Why not just use a steel? They come with every quality knife set.
A steel maintains the knife edge. As one cuts,like a meat cutter against a poly top,the edge “balls.” The steel straightens it out and all good steels are magnetic. I have yet to see a TV chef use a steel correctly. Even Ramsey doesn’t have it down right. Every morning I would sharpen my knives on a three way oil stone I used mineral oil on it,starting with the coarse stone and work up to the finest. I’m retired now but still have all my meat cutting knives. I still have my 10 inch Forschner that I bought in 1975.