>>2057825This.
Hell, I've even used the shafts of screwdrivers to steel with and the spine of my other knives if I'm in the boonies, no shit, you can even stop & steel a knife with a stick of hardwood, granted only in a heel to tip motion but it'll work and it doesn't take that long. You don't need to sharpen a knife unless it has chips in the edge, because if it's soft enough to roll the edge, it can be rolled back.
Watch this, It'll save you time sharpening and years of wear on your knife.
https://www.youtube.com/watch?v=gLEdjBP3gLsPic related I haven't had to take it to a stone to sharpen it since I reprofiled the bevel to bring back the relief edge, it was too fat behind the edge for the slicy-ness that I wanted, granted it was designed originally for running it up against bone, but I've found with my other KOA D2 knives that they can go thinner before that's really an issue with chipping and rolling and if you do go too thin it's not a big deal, you just convex it at that point. Convexing is dead easy. Here's Pete using a DMT diafold in fine/ultra-fine to convex a knife. I use one, it's a good compact sharpener that's usable on knives, swords and axes.
https://www.youtube.com/watch?v=92B9A8a7E8k 