I tend to avoid those "pass through" sharpeners where you draw the blade through angled bits. They don't ever put as good an edge on the knife in my experience.
Best way to do it IMO is the old fashioned way or some direct derivative thereof:
Sharpen blade on one side with progressively finer abrasives until you raise a burr that runs the entire length of the blade. Then sharpen the other side the same way until the burr is removed, and you should be left with a razor sharp edge. Stropping on leather with a little fine metal polish will fine-tune the edge and make it a little sharper and a little longer lived.
At first, you may end up making a few knives duller than they were to start with, but once you get the hang of it you'll never consider those pass through sharpeners unless you are in a pinch and that's all you have. FWIW, Lansky's and Spyderco's kits are derivations of this (the "old fashioned" burr removal) technique. Same for bench stones and flat grinding using belts.
Once you really master the technique, you can start making beveled edges, etc., that will really hold an edge a long time under normal use.
Jason