Before Sharpening, Flatten the Back of Chisels and Plane Blades
It's impossible to get a sharp edge on a chisel or plane if the back of the blade isn't flat. If you're using glass and sandpaper, press the back side of the blade against the sandpaper and move the blade back and forth, being careful to hold it perfectly flat. Sand the back of each blade until it's uniformly shiny along the cutting edge. Do this with each grit as you move through the progression from coarse to fine. Use the same technique with natural or diamond sharpening stones.
Use a Handheld Sharpener On Kitchen Knives
Most of the time you don't need a power tool or an expensive knife-sharpening system to keep a workable edge on your kitchen knives. Regular use of a handheld sharpener is fine. This Wusthof sharpener costs $20 and works great. Other brands may work equally well, but we haven't tried them. This sharpener has carbide steel rods to shape the blade, and diamond rods to finish the edge. Follow the instructions to quickly sharpen kitchen knives that have standard beveled edges. You'll have to use another sharpening tool if your knives have unusual or asymmetrical angles.