A more uniform and stronger (and more durable edge) can be had just by following that with autosol.
My cheapest honing setup is a $1 stone from the dollar store and autosol. You can sharpen something well enough to catch a hanging hair with it, and there's less tendency to start an edge in a state of wear already (rounded limited clearance) with two hard surfaces.
Does it make that much of a difference? Only if you're finish planing or finish paring, the two hard surface edge will have less tendency to nick (which will show up on a pared bevel, and obviously on a finish planed surface - inside of a dovetail socket, not so much.
My favorite cheat to get a good edge is this:
* washita on a japanese white steel chisel - slurried
* tiny bit of powder that I've saved from lapping razor stones that were very out of flat when I bought them (i flip them)
The washita wouldn't have to be slurried if the chisel wasn't japanese, but it's done because we generally don't grind them if we want them to look nice.
First the washita look after refreshing the entire bevel:
https://s26.postimg.org/z2fl2rl61/IMG_2 ... 202107.jpg
What that looks like under the scope (the washita doesn't cut the hard steel very deep, so the edge is pretty much finished - it does cut the wrought easily, so the balance of those two things is pleasant).
And then after 15 seconds or so of work on a jasper loaded with jnat powder in a light paste with WD 40 (which has a nice side effect of rust prevention with no additional effort - that I lose if I use only waterstones).
(the entire picture is about 0.5mm of edge lenth, so the scratches are pretty small. The washita edge alone does very nicely for most work - it's important at this level of magnification to focus on the actual edge and its straightness or lack of divots instead of getting put in a trance by the scratches or lack thereof on the bevel).
An interesting thing from looking at this is the lack of the voids that showed up in the AI chisel. This is Yasuki white #2, it is just better steel than western O1. It's also more expensive and a little harder to get right (no back yard heat treating with it). It is my favorite chisel steel because it's still not *that* hard, only about as hard as the hard ward stuff of old, and makers have better luck with it than they do usually with white #1 (which has a very strict range for hardening and tempering - something like 25 degrees F for the quench temperature). White 2 varies in hardness a lot depending on the maker. Ouchi's chisels are much harder, and from a practical standpoint, less covenient to use because of it.