For info on sharpening stones, go to the epicurious.com forum. Go to their archives and for posts under KNIFE SHARPENING in the KITCHEN COUNSEL forum. I've written extensively on this subject. Get yourself an older Carborundum brand coarse silicone carbide sharpening stone (or a coarse/fine combination stone, same brand). Use mineral oil (aka baby oil) to float particles off of the stone. It may be cleaned using kerosene.
I prefer Carborundum brand stones to the Norton brand although the latter is more easily obtainable. Avoid India, Washita and Arkansas as they are "finishing" stones, used to finish the edge on surgical and fine cabinetry instruments and tools. That type of edge is unnecessary for food preparation. You want a rough edge as opposed to a smooth one.
Oh, and one more thing, price. Get the longest carborundum stone you can find . 8" x 2 1/2 " is the smallest size you want for chef's knives. I've bought them from the EBAY online auction for less than $10 (ten dollars) apiece. DO not get Norton brand. I do use Norton stones for other