Set the edge with a Lansky, then freehand any touch-ups. Hard to clamp in the exact same spot, to get the exact same edge with a lansky.
The secret to sharpening knives freehand is to hold your angle. Easy to say, difficult to execute.
while sharpening, lock your wrist, move your elbow instead. Use a black marker on the edge to see what angle you are actually setting.
Once an edge is set by an Lansky, very few strokes are needed to touch-up to razor sharp again.
There are many techniques to sharpening, but this is mine. Works very well for me. I've been tempted to get the recommended Sharpmaker. Don't see much point, When my knives are sharp enough to shave with.
Another lesson learned the Hard way. Some knives are best left alone with the makers edge. For example, my Newt Livesay Woo neck knife is the sharpest blade I have ever handled. I use Woo for backup purposes and not a utility knife. Livesay is the master of 1095 heat-treatment, Woo has a Rockwell of 59 and will hold it's edge for a long time. In this case leave it alone, you'll go backwards.