If you can freehand like Andy that is a great skill to have but I tend to save my big oilstone for cheaper knives (so I don't wreck good ones!)
It took me years of practice to get it to work. The only thing that irrates me is I think I don’t get the edge exactly even, I think it’s a little lopsided. It always feels sharper if I feel the edge with my left hand compared to feeling it with my right. I guess it’s because I’m left handed maybe. I looked down the edge though, and it looks pretty even to me. I dunno. It works well enough though, it’s not that bad.
I us the Chef's Choice Edge Select 120.
I had one of those I bought at Goodwill. It was white though. I didn’t like it very much, so I eBayed it.
POP, I'm not going to ask how you touch up your edges in the field- unless you have a very long extension cord!! <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />
Or an inverter in the truck! <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />
Used a whetstone for ages, found it too coarse
Did you try a finer stone? To touch up mine, I use the white fine AK stone followed by the smooth ceramic sharpening rod, then strop on a leather belt.