I've been using a olde very cheap carbon chef knife with a convex edge formed on a sandpaper over mousepad gadget. Using only 400 grit paper it produces a powerful slicing edge. But, I'm a home cook who usually only prepares meals for myself. So, it doesn't have to last long until the next sharpening. I'm aware that this would never do in the Professional world.
No pics, because the knife is so horrible that I don't want to embarrass Knyfeknerd or even myself!