I like the old-school way of sharpening knives. Our kitchen knives needed some TLC, and I always take some time in the holiday season to get them in great shape again. It's getting hard to find the supplies any more to do this type of sharpening. The world wants FAST and NOW. That means power grinding wheels, ground diamond stones and sticks, and other fast-is-better-forget-quality approaches. That's just not how I view things, so I do it the slow and steady way. The proof is in the finished blade seen with a magnifying glass.
When you consider what the routine tasks are for a kitchen knife, any sharpening method will get the job done. If I'm making a sandwich, store bought bread makes a sandwich just as functional as home-made bread. There's more to life than 'functional'.
On a lighter note, I can now sleep soundly knowing our butcher block of knives are all in top working condition. It may seem like such an invisible thing that doesn't mean much, but it does to me. They are the right tool for the job!