[LWJ]

On the wood chisel question-I use the "scary sharp" method (google it). Which is essentially graduated finer grit wet dry sand paper glued to a flat surface. I use an old scrap of granite countertop. I also use a jig that fits chisels and plane blades. It works very very well.

On the top question re: maintenance for kitchen knives, I use an old school steel. Almost every single time prior to using the knife. My main chef's knife is an old school carbon job. It is soft and easily sharpened. The steel gives it a little tooth and I suspect I could remove a finger with ease.

Parting note, I have far too many sharpening gizmos and methods and I am most certainly not an expert. But the scary sharp method works very well on kitchen knives too. You will need a means to keep the angle constant.