How to sharpen old Kitchen Devil Professional knives?

These are old - perhaps about thirty years - can't remember precisely.

On one of them I can still read what it says on the blade:

C 0.50
Cr 14
Mo 0.25

Is that surgical steel?
(I think I remember the adverts saying that.)

I'm no good with a steel.
What about the MinoSharp Plus 3 Water Sharpener?
Or what would you recommend?
--
Chris