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One thing you have to be careful about is the angle that the knife is made with. Not all are the same and you need to sharpen at the precise angle that that's on the blade. If you don't you'll dull the knife rather than sharpen it. There are lots of good sharpeners out there. The chef's choice system, I have one, is good, but it requires that you regrind your knife to the angle of the machine. If you want to use a stone and a different angle than the Chef's machine, the "Lansky" system will do a good job. The most important thing is to get yourself an angle guide, and attach it to the blade before you put the stone to the knife.
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