What is the best knife/sharpener setup for an active cook?
If you have top quality knives, I generally discourage the use of any do-it-yourself sharpeners.  I take my knives yearly to a professional knife sharpener who puts that amazing 17 degree edge back on my Shun knives.

In between sharpening you should be using a quality honing steel every time you use your knife.

Additionally, your knives shouldn't need routine sharpening. Unless you intend routine to mean every 6-18 months. If you're sharpening knives more frequently than that, you're doing it wrong. From what I've seen the quality sharpeners on the  market are just too expensive to justify their space in my kitchen. Maybe if I charged friends for sharpening services?