I use the gransfors brucks puck for my axes, there a bit pricey in terms of an axe stone but I found give the best results, but when sharpening blades it's also about the type of steel, the profile and Rockwell scale, each one has different tasks, the steel I use from knife to axe is 01 high carbon I find it holds an edge and easy to sharpen, the profile depends on the task, Scandi grind is best for carving or game prep, convex is good for a general field knife, flat grind for food prep etc I only ever use water stones or in field I use a dc4 with strop and yellow compound. Grinders or power tools can ruin the temper and make the steel soft, I was given a tip a while back after sharpening finish with some news paper while leather can remove the micro bevel news paper is meant to polish the steel with out making a new bevel
Another tip for if in field is to use your car window, drag the knife as if your stroping across the top of the window, this won't remove steel but reshape a the bevel as a chefs steel dose