A few observations;

Cheap stainless blades will ruin a good Arkansas stone(s).

Good blades will ruin a conventional butchers 'steel'. Especially if it's a cheap one.

For my kitchen knives , I picked up a 12in oval shaped diamond rod. Use it like a butchers steel , just remember to keep the blade at approx. 15 degrees per side. And use it wet with water.

Also picked up a 1in dia 12in long ceramic rod for that final touch.