>>64046659
>I'm sick of the whetstone
I would recommend the whetstone. It's just better, and it will take off the least amount of metal for the best grind, you have more control over the angle, you can even get yourself angle guides to be sure.
I personally use a guided angle sharpener like pic related, it's good enough if you have a moderate restaurant-level workload, but a professional will use something like a Tormek T4