I bought this titanium dive knife and it isn’t very sharp and I’d like to get a nice edge on it. Can I use the knife sharpener in my kitchen knife block?

Hi, I’m a product design student, and for one of my design project I’m thinking of doing a knife block that would sharpen and hone your knifes when ever a knife exited or entered the block. This would save you the time it would take to sharpen your knifes, the money it would cost to have them sharpened by a professional, or the cost of buying an electric sharpener. I’m looking for feedback mainly from people who cook a lot, chefs, parents, or anyone who has their knifes sharpened,.
Any and all feed back is greatly appreciated.
Thanks

I recently purchased the Global Ikasu Knife Block Set (I also have an I.O.Shen Chef’s Knife) and I need some advice on what brand of steel and stone to purchase. I am considering buying a diamond steel, should I buy the Global one or another brand? The Global diamond steel is quite coarse and I would prefer one with a finer grit. Perhaps a fine DMT steel.

Should I stick with a Global or Minosharp sharpening stone or can I buy another brand, and what is the difference between a diamond, whetstone or ceramic stone?

Any experience with the Minosharp pull through water sharpeners. I’ve heard that they don’t work as well as a steel and stone.

Thanks!