I too, once made the big knife mistake (too heavy awkward to be much use) and settled on (primarily) 2 knives;
a SAK (Victornox tinker) in my pocket and a smallish ~3.5 or 4 inch fixed blade (used to ride on a pack strap now lives in the cooking box).
There is usually a largish 3", or so, folder hanging around somewhere in the gear boxes as a backup.
The stainless/carbon steel knives get sharpened with a (Lansky) ceramic stick V type sharpener.
If a blade is completely dull; I profile/shave it with a v type carbide sharpener (to get the angles close), then go to the coarse (dark) ceramic sticks then the fine (white) ceramic sticks then finally use a leather strop.
I haven't need the diamond sharpeners or hard and soft stones,for years.
Enjoy!