I had a Lansky (a lot like your Gatco if its the model I think it is) and once I bought and used the Shapmaker, the Lansky went to the trash can. Your knife is of decent quality. I think the onions are 440 so no worries there. You should be able to get a great edge on it and although it won't hold an edge like some more expensive steels it certainly shouldn't be dulled but 3 tomatos <img src="/images/graemlins/wink.gif" alt="" />. If you can get a wire edge from the Gatco then a few 40* swipes (med to light pressure) on the white rods of the Sharpmaker afterwards should really get you to where you want to be. Joe Talmadge, a fellow forumite both here and at bladeforums.com wrote an outstanding sharpening guide. If you haven't already read it I highly recommend it. Here's a link to it.