The last post by Ken123 simply needs to be addressed, even at the risk of a thread hijacking.
Don't get me wrong - I'm willing to accept and embrace "progress" - but that does not mean that everything that comes down the road is in reality progress. The proof is in experience shared over multiple users.
Ceramic knives have never been all that popular on ChefTalk. Yes, they can start out sharp - very sharp indeed. Yes, they take quite a while to loose that initial sharpness.
Now for the negatives.
Not all ceramic knives are equal. Some are sharper out of the box than others. Others are just garbage. From market share, it seems Kyocera is the most recognized brand, so I will use them as my model, since they are generally as good as anything else on the market.
The First problem is with re-sharpening a ceramic knife. Eventually, they dull. All knives do. Then, do you just spend money and buy another? Or do you try to get it resharpened? These knives are too hard to take to the stones. Right now, about the only way to sharpen them is to use diamond surfaces.
Second, due to manufacturing issues, and general material properties, the longest and largest ceramic knife you are likely to see will be in the 6 to 7 inch range. And yes, size matters. If you want to do a full stroke cut (e.g., for a roast), you will need a minimum blade length of 8 inches, and 10 inches is better. Shorter blade lengths simply mean more back-and-forth, with a resulting uneven cut. So, why can't you buy a longer blade? Simple physics - a longer blade will act as a lever between the handle and the tip - and ceramic knives have not yet reached the point where they have enough internal strength to resist side pressures. Use a longer ceramic blade, encounter some form of lateral pressure near the point and - SNAP!
And Third - what about breakage? Too many stories, including on ChefTalk, about ceramic knives dropping off countertops and shattering on reaching a hard floor. That's the type of reliability that simply has no place in a kitchen, where accidents follow Murphy's Law ("If anything bad can happen, it will").
More than 'nuff said about ceramic knives.
As for the issue of an alternative to stones, there's no magic solution to getting and keeping a knife sharp. I'm a fan of the Edge Pro Apex, using Shapton Glass from Chef Knives To Go. But whether that, the Spyderco system, the Magic Mouse Pad stropping system, other guides or tricks or the traditional method of taking knives to sharpening stones, you simply end up having to sharpen your knives at some point.
I do suggest that the OP and others get a 12 inch Idahone and use it. That, and getting and using a good quality end-grain hardwood cutting board, will significantly lengthen the time between sharpening sessions.