I like a good sharp edge on my knives, and I like to do it right when I can. Soft Arkansas, hard Arkansas, ceramic sticks to complete the job.

Several years ago I found a 10" Westhoff diamond sharpening steel. For most of the kitchen knives it takes less than a minute to restore a good usable edge, and is also handy for the serrated knifes. Touch up with the crock sticks (ceramic rods) and good to go. I also carry these tools on hunting trips, and I can quickly restore a knife edge while dressing out a deer or elk. Less than a minute from noticeably dull to functionally sharp (not a razor edge, but sufficient for most other uses).

Regardless of which method I'm using I have learned to let the tools do the work; don't try to force things to happen, just take your time and use a light hand to get the desired result.