Review on Shun Combination Micro Ribbed Sharpening Technique by Sharon Hartmann

I have several Shun kitchen knives so I wanted to stick with the Shun line but not overpay for the proper sharpening steel from the Premier/Hikari lines. As far as I can tell the steel has stayed the same and the Sora also had a combination of plain and ribbed steel. The combination models also have a thicker guard with a cut-out to prevent rolling. I find the classic version is fully ribbed and has a simple round guard. I don't know why I was so scared of sharpening myself, it's so easy and I feel like I can tell the difference after a few passes. I now sharpen about once a week or after more intensive use.