Originally Posted by phatch
Cook's Illustrated liked one of those Chef Choice sharpeners. I don't remember which one.
I wouldn't let any of my knives near one of those.
I wouldn't either. I had one once and it ruins the temper on your knives. It also converts whatever angle is used to the angle of the sharpener by grinding off a bunch of metal. I let my ex keep it along with the knives she ruined. I started over. A new Wusthof chef's knife and a 10" DMT diamond sharpener with stand. I'm happy.
I've tried damn near everything imaginable except those Edge Pro gadgets, which are too big, expensive and tedious. Manual sharpening is best. There is no point in putting a razor edge on a kitchen knife (not that there's any danger of that with a Chef Choice); if they're sharp enough to slice a soft tomato they're sharp enough. Any more is a waste of metal. All you have to do is hold it at the correct angle, which isn't difficult. Start out too shallow and increase the angle until you feel it bite. Use a sharpie on the edge at first to confirm it visually. Four strokes on each side and you're good to go for quite awhile. I won't ever need to buy another sharpener.