I would try using a diamond stone they are not very expesive and come in different grades of grit, for a really dull knife use a steel rod you do not need to be a pro for a beginner I would rest the tip of the steel on a towel resting on a counter then make a long slicing motion like peeling a carrot I do one edge at a time the first slice cutting away from me 5 times in a row and then back at me for 5 times I repat this going down to 4 then 3 and so on making sure boths sides have been treated the same number of strokes. Most folks think the steel is to sharpen the blade, but what really does is true up the nicks and gouges so the stand up straight . then with your stone you hone the edge, but this time one stroke in one direction after using a coarse stone , next drop down to a finer grit remember you are slicing at the stone maintian you same angle and with a little practice you can do it. never use an electric sharpened as it will heat the blade edge and make the metal lose it's temper and as far as a rapala I have one that I got 30 years ago it will still shave the hair on your arm. Good luck