Sugguestions on knife sharpening systems

[8zeros]

I use a belt sander to make the edge if it's really dulled, a two sided stone to hone the edge, a hard Arkansas to polish it and a high quality steel to touch it up until it needs to be honed up again. I can go for months on a commonly used kitchen knife with just the steel unless someone cuts apples on the granite counter or slices a roast on the platter or ... yes this sh!t does happen.