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You'd need a coarse stone to re-profile the edge, then work up through progressively finer grades to get to a fine level of sharpness. I've got a few sharpening stones but the Lansky system (or knock-offs) is the one I find has the best ease of use/edge quality balance. There may be other systems out there which are better.
General_Strike
I was thinking of getting a whetstone - the steel is pretty useless for sharpening the smaller knives i have. I wasn't sure if a whetstone would be any good for taking the edge back past the notches, though.