I bought myself a Worksharp knife and tool sharpener a few years ago. Every once in a while, I gather our kitchen knives up and go over all of them. I am pleased with the results. I am certainly not a professional chef, so for what I do that works fine. Your mileage may vary.
I recently sharpened ceramic knives for a friend. Unlike conventional steel kitchen knives, where many people sharpen less than 20 degrees, here you need to sharpen about 35-40 degrees. Small diamonds or boron nitride 80-40-20-10-5 microns depending on the degree of blunting. The result is still worse than the factory sharpening, but better than a dull knife
About the wife, everything is right, so my sharp knife is in my drawer and only I use it. For the rest, serrated knives from victorinox and tramontina