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Other care tips: always hand wash and DRY when done using it, consider an end grain cutting board to minimize dulling your edge, and watch what you use to cut with it. This is not meant to be a butcher's knife.
For sharpening steel, I would likely stick with ceramic instead of diamond, but be careful not to drop it as ceramic can shatter. Diamond steels will do a fine level of sharpening, themselves, which can be desirable for some but for an average user I would say it's a poor choice.