Elmer, I know a lot of folks use diamond hones but personally I much prefer a tapered reamer. After reaming, I touch up lightly with a diamond hone. The outside of the chisel I make flat and polished.

I go back and forth between the honing plate (ceramic stones) and the cone until the burr is gone.

After which I put a microbevel on the inside of the chisel tips, this helps change the cutting angle and makes the chisel more durable.

The auger I sharpen with an auger file, and grind the ramp to allow the chips to exit easily. I grind them to mimick the shape present in older high quality augers.