I am a professional chef with over 24 years experience.
I would never consider an electrical sharpener of any kind. They produce way too much friction/heat which in turn takes the temper out of the edge of the knife. The blade get dull quicker and then you have to repeat the cycle.
Rather do what Pro-Line has suggested but replace the oil with a solution of dish soap and water. First soak the stones in this solution for 5-10 minutes. Place the stone on your work surface on top of a folded wet paper towel. (This help prevent the stone from slipping.)
I generally start with the stone perpendicular from me. Hold the knife by the handle and lay your other hand mid-way up the blade to kepp even pressure on the blade as you begin to strok the blade against the stone. Make 20-25 strokes on one side of the blade, keeping your desired angle constant. Turn the blade over and repeat the process.
Move to the next finer grit and repaet this process again.

As your stone dries out from the sharpening process, drizzle the stone with the soapy water solution to keep a " slurry" of grit moving off the stone and on to the paper towel. Using this solution will extend the life of your stone because you are not forcing the filings down into the pores of the stone.

Finish with a few strokes on a butcher/honing steel

p.s. I use Japanese water stones for finishing my blades available at:
www.jbprince.com