I used to get the guy in the truck to do my knives, but now I use a Henckels sharpening stone.
http://www.chefscatalog.com/product/23557-Henckels-Twin-Sharpening-Stone.aspx
Bought this at Cook-It in downtown Milton. I think the store is closed now, but this double sided-wet stone works great and it's what the pro's use. Mind you, it was $60, but I sharpen ALL the kitchen knives about once every couple of months, so it's well worth the investment ...especially if you have good knives. And I use a a steel too, to keep the edge.