Maybe it's my 27 years as a professional chef speaking, but I have seen more knives ruined from the result of belt type sharpeners than I can count.
Belt type sharpeneers generate an enormous amount of heat and friction on the edge of the blade removing most, if not all of the tempering from the steel. Yes, they will sharpen the knif but now you will be "stuck" sharpening that knife very frequently to maintain that edge.
Like cleaning a gun, there are no really good shortcuts, both are laborous jobs that require time, dedication and simple tools.
The Gatco/Lansky style tools work for their intended purpose on smaller pocket knives as they have built in angle guides but are more difficult to use on longer kitchen type knives.
My suggestion is to buy 2 stones; one double sided coarse/medium grit stone and one "Japanese water stone", the latter will be slightly pricy but I have had mine almost 11 years (if you do the math it is really cheap, years/dollars)
I would caution everyone against using oil, I know it has been the norm for many years to many people, but consider what the oil is used for>a lubricant, and to "float the metal shaving from the stone"
My suggestion is to use a cup of tap water with a teaspoon of dish detergent in it. Not only will this do what the oil is supposed to do it will also preserve you stone and keep it clean.
If you have a stone that has become "slick" from oil build up and metal filings spray it with "Easy-Off" and let it sit for about 30 minutes and then wash it with really hot soapy water and a brush.
The Japanese water stone can be found at: water stones

Method: Optimum angle for a slicing knife is 17 degrees/ side. but no matter the angle try to do both sides the same.
With the stone lying perpendicular to you and holding the knife by the handle with the piont facing away from you, make 25-50 strokes of the same motion on one side of hte blade(depending on how dull the knife is); turn it over and repeat the same process.
Start wit hthe most coarse grit and work to the finest grit, all the while keeping the stone saturated with the soapy water. (if you need to angle the blade slightly to keep from hitting your knuckles on the stone, so be it)
Hint: soaking the stones in the soapy water ahead of time for a couple of minutes make the job slightly easier.
When you get to the Japanese water stone you will find that the edge is actually becoming polished as well as sharpened which helps maintain the keen cutting edge well past what would seem "normal".
I would never use these carbide sharpeners as they create a "cutting"edge that is parallel to the blade which, again, may appear sharp for a period of time but will constantly have to be "honed" to maintain any kind genuine edge.
I have more info but my hand are cramping from typing[:@] I could go on all day about knives