In my opinion, there are many variables when it comes to sharpening a blade. The type of steel, the shape of the blade, the original angle, all these things seem to dictate what type of sharpening system to use. It probably comes down to what system we are the most comfortable. I've got a box full of whet rocks, a Lansky set, a Worksharp machine, quartz light cores, and several ceramic sharpening devices.
Recently I've been using a 2 stage Crock Stick device with very satisfactory results. I suppose it should be classed as a "guided knife sharpener". It has a "course" and a "fine" set of rods that plug into a wooden base at different angles, the thing works very well for me.
I must not forget to mention finishing up a blade on my Monark strop with its' "course" and "fine" strips. The course strip is boar hide, the fine or smooth strip is horse hide. There is also a Dexter steel that is handy when tuning up a blade in the middle of a big job like lots of meat or veggies.
Have I muddied the water sufficiently?
A GUN IN THE HAND IS BETTER THAN A COP ON THE PHONE.