There are several posts that get close to this but I am looking for a specific knife(ves)/sharpener(s) combo(s) that can be used routinely and that work(s) well. My opinion is in this answer.
The best knife/sharpener setup for an active cook
knivessharpening
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Best Answer
If you're using cheap knives (which you suggest to the answer you linked to, and I admit, I have quite a few), feel free to sharpen them yourself ... I have both a stick-style diamond dust sharpener, and a set of whet stones.
But I don't sharpen my good kitchen knives myself, and I tend to go a few years between sharpenings (but I also have two chef knives and a santuko, which get the majority of the use, but it's spread across three of 'em, so they likely don't get as much wear if I only had one) ... but I agree with @hobodave -- I hone 'em, but I'm not going to sharpen them myself.