My wife ordered one of these recently during a sales promotion:
https://www.tumblerware.com/products/tumbler-rolling-knife-sharpener?srsltid=AfmBOop31De9lrISSIctK15AJ9gspGl5 pdE2BwJNTnUh_P9GLr5Pjjcu

She loves the simplicity and the results are amazing!

This guy knows how to sharpen a knife He gets knives SHARP. Here's his 15min video or the rolling sharpeners.
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If it is already sharp, the strop or steel. If it is mostly sharp, then the honing stone and strop.

If it isn't sharp then it is time to stream a few shows and sharpen.

Free hand mine also. Usually wet sand with the fine.

I cant stand taking the time to pull out gear to sharpen knives. for me, when I discover a knife is dull, it is usually me standing at the kitchen counter staring at a pile of veg that needs to be chopped. so out comes a DMT hand thing.

if I have time, maybe. I usually sharpen my Japanese fish knife afterwards, wipe it lovingly with a silk diaper, coat it with a molecules thickness of oil and put it away in a fur line, hermetically sealed box.

not that I dont have other knives I could use in a pinch..but once I chose one, I am usually committed.

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I have the tool rest set at a 25 degree angle on the shop grinder. After that It goes straight to the old fashion water or oil stone for burr removal. No strop or anything fancy like it. No time, that's for the retired folks. Out in the field, we use a belt sander. Its normally good enough or much, much better then it was in the tool box that has been in the back of someone's truck.

For knives, I use a simple water stone or it goes to my grinder to reshape its edge. I jsut sharpened all my mother's kitchen knives last week. I re-grounded all the edges on our sharpener. Its an old Makita blade sharpener

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.

I bought one of these a few weeks ago and love it. Shaving sharp in just a couple minutes

I use one of these to rough-in a knife after Vicki has slammed it against the counter top a few times (basically, every time she uses one). I finish it on a water stone. I keep one of those Chefs Choice manuals around to touch up knives when I don’t have time for anything else. I really need to sharpen my sharpening skills. I don’t know how to use a strop.

If you are serious about your knives this is a great solution:

https://www.edgeproinc.com

I have one of the original APEX models that has to be at least 15 years old. The new diamond stones are a must have.

I also use a Shapton-M15 Japanese stone (1500 grit) once a week. You can bring back an edge to paper shaving in less than 5 minutes.

and I use one of these every time I use the knife:
https://www.edgeproinc.com/sharpening-accessories/ceramic-hones/12-1200-grit-ceramic-hone/

Can I ask why you finish with a stone?
When I finish with the fine belt my knives are shiny and stupid sharp.

one my greatest failures (drama queen here) is going to Japan and back and NOT coming home with a set of Japanese Splash and Go stones. FACK

it was so overwhelming to me. they had so many choices it was sensory overload. I came home empty handed. hahha..

here? I'll order a Naniwa set. here, soon.