I have a set of Wusthof knives and I am trying to figure out the best way to hone them. I got them professionally sharpened a little while ago but all the guy did was run them through a machine that scratched the hell down the sides of the blades.

Lanskey hones are what I have read about. Do any of you guys use these? I just really want my kitchen knives to be as sharp as they can.

Any suggestions would be much appreciated.