WOWAH! Under no circumstances should you send your knife to Shun for sharpening, they will grind the hell out of it, and return you a crappy thick edge. After the third or fourth sharpening they will tell you your knife is worn out, but before then your knife is hardly usable anyway. It was a mistake buying the Premier in the first place, don't compound it.
You really shouldn't use a ribbed steel on any knife, and you can't use a ribbed steel on vg-10 at all. That Shun sell a steel for that purpose just shows how little they have in the way of scruples.
Either learn how to sharpen [and thin] on water stones, or get a Ken Onion belt sharpener, about $120, better and cheaper than Chef's Choice.
The vast majority of us are nuts about real sharp edges, whatever you do will depend on whether or not you mind crushing rather than cutting. If you can't tell the difference, then ignorance becomes bliss.
Think about learning how to sharpen on stones.
PS I see now that my information is largely redundant, but only the first page of comments showed when I started writing my response.