I am of the similar opinion with Coiloil37
BTW, Coiloil37 knows what he is talking about.....very knowledgeable member relating to knives and the different steel(s).
I share your methods and understand the advice you provide to others.
Over the years and with much poorer steel, I have made my share of mistakes.
Now, the newer sharpening methods can be somewhat easier however they are not the be-all / end-all; but the new steels mentioned in this thread are the deal breakers.
Combine the two and you'll be impressed; and everyone will be asking you to work on their knife, especially your kitchen boss.....
Good luck,