@Quincy, Ikea has a good metal one with a nice wooden grip, that sharpens well. The purists use a stone, seems to be better for the blade, but only if you are good at it. My funny guest asked for a sharpener too, especially a stone one. As I had had my knives sharpened to a razorsharp state, for spite, he sharpened his ceramic knife with the stone and ruined it. You can do more harm with a stone.
Over time we got a few tools, where a small stone is housed in plastic and you pull the knofe through. I leave one of those things for the tourists, as that protects the blade. But if you buy it for ypurself and will use it often, go for a long netal one - to be used in quick strokes , ideal for the hectic people, or a big stone, used in slower strokes. Less forcefull, more concentrated mouvements, very sharp result.
If you have none at home, take a ceramic plate, a teacup saucer or small dish, turn it upside down on the table. It has a rough ridge, where it was standing in the kiln. You can sharpen a knife on that ridge rather well.
My husband did that, swearing colourful about under-equipped pitiful apartments (my dister’s), sharpening the blade of a swiss knife to be able to clean kidneys. It needs to be really sharp for that.
He considered that a simple dish, whilst my sister, at that time, considered heating sausages in water as cooking.
That’s the problem with minimum requirements for “light cooking” 😉