I have a set of stones that I use with oil for really dull knives, and I've never needed the "course" one. I'd rather take my time and get it right.
Like SL, I just use a steel on my kitchen knives. Got them as a wedding gift back in '92, and they're still going strong.
For a super fine finish to the edge of my knives, I use a Case Moon Stone (ceramic). I bought it from Coast to Coast hardware in Oregon back when I was in High School. I don't think they've made them for quite some time, but I see used ones come up for sale occasionally on the Interwebs:
https://www.allaboutpocketknives.com...ic.php?t=41936
How fine of an edge does one need on an ice auger? Seems like something I'd sharpen with a file, like a lawnmower blade, but I don't have any experience with them.