Ken will talk you ear off but its some of the best ear talking off info you could ask for
I would just like to add that natural stones will yield some of the best possible results on traditional knives and steels. I love Aoto stones because of the edge they produce and how extremely muddy they are (lots of fun to use), the edge they yield is ideal for a chef knife/gyuto and can polish the edge to a fairly fine scratch pattern. The finished edge then can be easily taken to a fine natural stone thanks to the refinement done by the Aoto stone.
Once you experience the beauty and performance offered by a natural stone its difficult to want to use anything else.