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Electroplated diamond plates are inexpensive and will get the job done. This inexpensive brand is what I use and has been highly praised by outdoor55 https://a.co/d/0gD57yhi
Yes pull through are bad for knives. They tend to chip the edges. My goto sharpening system for kitchen knives is a 400 grit diamond hone followed by an 800 grit diamond hone, both used with dish soap and water. This is followed with a strop pasted with green chrome oxide. I also use a ceramic steel for touch ups. I make paddle strops by gluing leather to a block of wood. School glue works fine but it needs clamped a long time, 8+ hours. An old leather belt can be used as a strop just fine. Just remember that you will cut the strop accidentally. There is a learning curve. I have a fair collection of natural and synthetic hones, probably around $1000 worth and I am using the cheapest stuff all the time because it is fast, effective, and portable. Rinse the stone, blot dry and let air a bit so the base metal doesn't rust. https://www.amazon.com/dp/B07YZ57ZVZ?ref=cm_sw_r_cso_cp_apan_dp_26TZ41KJSS13T9EBH2R0&ref_=cm_sw_r_cso_cp_apan_dp_26TZ41KJSS13T9EBH2R0&social_share=cm_sw_r_cso_cp_apan_dp_26TZ41KJSS13T9EBH2R0 I grew up using my dad's Norton Carborundum. Slower but quite effective.