I have a few 'draw thru' sharpeners in the kitchen. They make the knife seem sharp because they basically leave a micro-serrated edge that tears more than cuts. Which is ok, if that's what your going for and you understand the amount of material that is being removed from your knife. I've also used the Gatco type sharpener with reasonable success. Once I started buying a few Japanese kitchen knives and researching sharpening them, I came across the Edgepro sharpener. http://www.edgeproinc.com/cart.html
It's a little pricey, but it's very easy to use and can be used on all knives, even single bevels. Shapton and Chosera also have stones available for it if you really want a fine polished edge. I use it on my Henckles knives, my Japanese kitchen knives, and my pocket knives. Friends and family have also requested my services to sharpen their knives. I guess that's the only negative!