There are literally hundreds of gimmicky knife sharpening tools out there. Some of them actually work, but none will yield a finer edge than a Japanese water stone, imho.
If I were you, I'd pick up one of these bad boys and learn how to use it. Practice makes perfect!
PS- there's tons of videos on the youtubes on how to properly use and care for these, so don't feel intimidated!
Is there a good video for the process? I bought one of these last year and used it on my former roommate's incredibly dull chef's knife as practice and did an okay job, but I'm afraid to use it on any knife I care about. I already read the excerpt in The Food Lab that talks about how the two-sided stones are of lower quality, so I'd even be open to a repurchase.