WhyBeeSea wrote:Guessing that's not a proper tool for a blade that's only sharpened on one side. You live and you learn....
Above Misono is not chisel ground (one side only) its 70/30, either way a V-shape sharpener will wreak havoc with the grind. Actually, most of the V-shape "sharpeners" will f-up a quality knife pretty quick. Also, the steels that come with knife sets are generally honing steels, not meant to sharpen but to realine. There are billions of knife
sharpening/honing tutorials available, both text and youtube some linked in this thread.
Steels do vary quite a bit, as I mention most are honing, some actually sharpen (diamond). I'd suggest a quality honing steel, like F. Dick, and a set of wet stones for maintenance. Along with the occasional visit to Northwestern Cutlery.
I had my (pictured) Misono reground by
Northwestern Cutlery to an even bevel, about 36% all inclusive, 18(ish) degrees per side, easier for me to sharpen and more what I'm used to using.
If NWC is not convenient to you then
Exact Blade would do a good job of re-bevel. If neither is doable then call/ship to Northwestern. Avoid big box home/kitchen store knife services like a chicken avoids a hungry man with an ax and pot.
It takes a short while to ease into using quality knives, no rush. One other thing, like Ronnie_Suburban likes to say, knives are a Deep deep rabbit hole, enjoy the ride.