RogerS, I'm a self admitted knife geek. For electrics, the Chef's Choice 130 is a great sharpener, but I wouldn't use it on an expensive knife, it's kind of a one trick pony in that it has one set angle. They have a model that claims to do European and Japanese angles, but again, there is just one choice for each.
An electric you might consider is either the basic WorkSharp Knife and tool sharpener, or their new Ken Onion model, which does all the things the original did, but also boasts angles from 15-30, has wider belts, adjustable speed, and some other bells and whistles. One thing to know is that since they are belt sanders, they will put a convex edge on your knives instead of a bevel, some say that's more durable, some disagree.
The Apex Edge Pro and Wicked Edge are two really nice sharpeners, the downside (in my mind) to the Apex is if you don't want to scratch up your knife you need to tape everything but the edge before sharpening. There is also a bit of a learning curve at first because you need to be somewhat ambidextrous with the Apex. Wicked Edge doesn't have that issue, but it is pricy, and less portable.
I finally, after trying all these, have begun using Japanese water stones, but am just learning, and only doing inexpensive knives at the time
