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Yeah geometry plays a big part. Nothing worse than a thick wedgy blade. Heaps of the so called "hunting" knives are built from far to thick stock.

For general work a plain old boning knife works...

Yeah, interestingly most of the professional steels are comparitively pretty soft.
The flip side of a tough steel keeping an edge for a long time is it will also take a long time to rrsharpen that...

Suitability for steeling depends on the knife steel. Softer steels are fine, harder modern steels you will just ruin the edge by steeling.

For the modern steels use either a strop or...