I have a question about knife sharpening for people that KNOW WHAT THERE DOING...?

I am wondering how to sharpen my benchmade knives. They are black cl knives and I think that I should probobly not try to sharpen then myself. I also have a coldsteel ti lite which I had sharpened at b pro shop. The worker at my local knife store said that that was a mistake and know I realize that my ti lite blade is completely dull. Someone please inform me on knife sharpening for benchmade and coldsteel knifes. Should I sharpen myself or leave that to a proffesional.