They're not cheap, but I swear by the WorkSharp tiny little belt sharpeners.
That's what I use, too. In fact, I sharpened four knives with it today. Much safer to use now!... I’ve been using the Chef’s Choice 130 for the past year...
I use Smith Tri Hone. There might be a learning curve to using a stone but once you get it down it's easy. After every time I use a kitchen knife I use a sharping steel and only have to use the stones every couple of months.
I bought a WorkSharp a couple of weeks ago and really like it. I was sharpening all the knives I could find. Had to warn my wife they were all sharp, but she managed to stick her finger anyway.They're not cheap, but I swear by the WorkSharp tiny little belt sharpeners. It takes longer for me to get the box down and open it up than it does to sharpen a knife, and it's sharp enough to dry shave with. You can just about put an edge on a bowling ball with this.
For our Labor Day bash a couple of years ago, I apologized to a long time buddy who was dicing up stuff for me that my chef's knife was a little on the dull side. He looked up and said "This is dull? I'd hate to see your SHARP knives." Since then, he's gotten one as well.