Flutterby™! :

When I moved out of my parent's home ages ago, they bought me a chef's knife. A good forged blade. And over the many years I've gotten pretty darned good with it, except for pesto and grated cheese, in the quantities I cook there's nothing the food processor can do that I can't do as fast with the knife (when you include clean-up times, especially). But I've been sharpening it with this old steel, that I snitched from my parents about the same time. Recently when I was in Atlanta doing "guy stuff" with my dad (building cabinets in the basement, with side trips to some absolutely awesome hardware stores), he raved about the Diamond Whetstone Sharpener. I bought an 8" coarse one yesterday. Wow. That knife is downright frightening now. I think I'm going to have to get a fine one just go take the burrs off the edge, but these things are way cool, and they use water rather than oil for lubrication.