For the most part a round crock stick will keep the knives plenty sharp.
Use the crock stick to steel/strop the blade.
For a coarser more agressive slicer, I use an old round Eazylap Lots of "Toothy" goodness to be found there.
Hair poping sharp is great on a small knife, but is just there for my ego on a big chopper(There for my ego on a bunch of big Choppers) I do that to a big knife while I watch TV or have nothing better to do, not to resharpen to that extent while working clearing weed/brush chopping/splitting camp wood.
I got "The" Strop back before it had a name, and mostly used it to make sure any new knives being sold would shave, and it is great for doing just that.
On a working knife, if I have trouble getting or keeping it sharp I tend then to take the knife, cut/chop/slice wood for a bit, this tends to remove any existing wire edge, some times just chopping with a big Busse will bring a kind of sharp edge right up to hair popping air bleeding sharp.
To weird for reality, (I ended up Calling Jerry on the phone to explain to me how this was possible after is first happened with my first Steel Heart back when I was just a retail customer in the fall of 1999)
Knife not getting sharp enough to suit you? use it a while, work with it,,it may just sharpen itself while you beat it a bit.
edited for spellage