I have an electric knife grinder at home. It spins 2 stones, one for sharpening and one for finishing and smoothing of.
However I am still getting a problem getting the knives as sharp as I like. I like to do the paper test. If they cut through paper they are sharp enough. Although sometimes they are that sharp at first they seem to loose sharpness very fast. Some even before I use them even though they are kept in cardboard case that stops them touching other knives.
I use a Sabatier knife and a Victorionox. Neither have the hardest metal but they still should last longer than they are. I think that perhaps it is something I am doing wrong wither in the sharpening or homing part. They are still sharper than a lof of chef knives but any advice would be great on how to get them just that bit sharper.