I've never liked the ceramic mug or plate sharpening, I usually get my brother to do some of mine when he gets the water sharpener set up to do his own.
Short of that, there's a sewing machine shop that will do most blades for three or four bucks. Once they are really filed in, I can keep the edges dressed nicely using the steel every time.
I've taught my Grand daughter the basics:
Use,
Wash,
Dry,
Put back in the block!
For myself, I add,
Dress the edge with the steel before putting away.
My Dad did it that way and I have some pretty old knives that have and hold a good edge using that method. Dad was smart.
I just picked up an"Old Hickory" giant, breaking knife. The thing has an edge like a five pound axe! I will get that improved one of these days, I have a 12" Forschner chefs knife that makes pretty short work of a brisket. I got lucky with that one, close out when NSF decided that wood was bad. I think it was about fifteen bucks from a restaurant supply in Athens Georgia.