Welcome to the forum, van!
I'm not good at the technique of steeling, so I'm hoping others will answer that, but can answer the question of whetstones and cutting boards. In the meantime, I've never heard anything bad about ceramic steels (other than they don't like being dropped).
With X50CrMoV15 type steels (such as in the Wüsthof Ikon and many other German-made and German-inspired kitchen knives), most every sort of whetstone will work from the most affordable oilstones to the most expensive waterstones and everything in between. That type of steel also responds quite well to steeling, so the edges can be maintained use after use with minimal sharpening.
For cutting boards, end-grained hardwoods such as maple, walnut, and cherry absolutely pamper the knife edges making them last even longer than with other sorts of boards. That said, a nice, tough steel, such as in your Ikon, won't fall to pieces on a rubber, polycarbonate, bamboo, or edge-grained wooden cutting board.
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