Recently, I was sharpening my favorite knife, my Uzi Bravo G10, and I noticed that on the curved portion of the blade, there was a burr. I tried steeling the burr off, and I tried a Smith quick sharpener but none of those did the trick. Any tips? Should I just buy a bench stone?
The blade of the knife is roughly 5 inches, and I have a roughly 2 inch wide leather belt. Would the belt work instead of a really wide leather strop?

Which would be better for sharpening a pocket knife, a stone or a chefs steel (the long steel rod)? I would guess a stone, but how come? Is it a really significant difference? What about a bench stone, like this http://smithsedge.com/products/product.asp?id=24&cid=1 ? I ask because I am wondering if I should go out and buy a stone when I already have the steel and the sharpener shown in the link. Thanks in advance.