For sharpening, I prefer working with whetstones by hand.
For very rough sharpening, I have a Norton synthetic oil stone, coarse and medium (more likely medium and fine, but compared to the rest of my stones, it's coarse). On simple kitchen knives, this and a diamond steel is likely all that gets done.
For more routine edge maintenance on finer blades, I have a japanese water stone, with very fine grits. 1000/4000.
I finish with a rouge-loaded leather strop.