Re: Good Knife Sharpener
Bottom line is sharpening a knife or chisel (or any edged tool, for that matter) takes skill or equipment. The former is developed over time, the jigs range in price from cheap to expensive. I've used the Lansky that Newsman suggested (descended from LouRay's virtually identical sharpener). This is relatively inexpensive and will do a nearly perfect job of sharpening your knife - but it is NOT going to be a few swipes on a stone. It is slow and will take time if you do it properly - and will give you a knife that you can shave with when you are finished.
I've tried oil stones, Japanese water stones, self stick abrasive film applied to glass, an off brand and Makita power wet stone set-up, the Stone Pond, and more than a few plane iron/chisel jigs along with even a 2 x 72" belt grinder (using a 9 micron belt for final polish). All do a good job. The key is holding the knife at a constant angle as it is drawn across the abrasive medium. Those quick kitchen knife sharpeners use hardened steel cutters arranged in a "V' to take a shaving off the knife, and I've never been happy w/ them. Kitchen 'steels' do not sharpen a knife - they simply reshape the edge. For a really sharp knife you need to use a variety of grits from coarse to very fine, as said, holding the angle constant. Any 'knife sharpener' that uses a single stage - one grit - wheel or stone will give you a knife edge that is, perhaps, sharp enough. But not, imo, a good sharp edge.
To answer your request: Any set of oil stones or water stones will do the job. You need to supply the skill. Absent the last, rely on a jig - get a good one, you get what you pay for.
Go to youtube and look for a video showing the Japanese masters sharpening a samurai sword. They sit cross legged in front of the stone and draw the sword across the stone from right to left (or the other way), pause and then repeat. The mastery is these guys have been doing this for years and can hold the angle constant over the entire length of the blade for every stroke.