Been busy with midterms, and checked in here and saw two notifications for this thread.
Certainly, Mattyb should get first dibs.
Perhaps, though, you should specify the knives?
For example:
Brands/types of steel? Only an issue, because, as some mentioned, chinese steel doesn't take a great edge. Best thing I've found for chinese steel is a fresh 400 grit sanding belt, any belt that's not fresh and coarse won't put a good edge on chinese steel, but that's just my experience.
Serrated or non serrated knives? Harder to sharpen serrated.
Regular double beveled knife, or is it one of those single beveled knives, or maybe a tanto?
More kitchen knives, or edc knives, or outdoors knives? The angle is different.
Did you want it scandi ground or convexed? Is there edge or tip damage? What level of cleaning is there?
Any pics?