I assume that the Chefs Choice Sharpener that you are referring to is the Chef's Choice Model m15xv.
Having done some on-line sleuthing It seems that the consciences is that it will take your Japanese knives to 95% of there potential. Does anybody agree/disagree with this?
One hates to niggle, but yes. It depends what you're trying to do and how much trouble you're willing to go to in order to achieve it. A Chef's Choice will create a perfectly acceptable edge, and will allow you to fool around with asymmetry. What it won't do is put on a fine polish or allow you any choice of angles.
If you're looking for a 15* edge angle, and don't mind not being able to go past the equivalent of 2500# JIS or so, a CC with clean, fresh stones is as good as any other method.
I am currently leaning toward the Edge Pro as I don't want to spend $150 dollars on a electric sharpener that won't do as good of a job. My wife however likes the idea of the electric sharpener and if it does as good as of job as people say... For comparisons sake would the difference in sharpness (between the edge pro and chef's choice) be as major as the difference between my Victorinox ootb and a Wally world special ootb?
No. Not a good comparison at all. An EP allows more choices and more lattitude with them than a CC, and you can do more with a knife that will allow for the advantages an EP brings. I'm not sure you can do much better with an EP or anything else on a Forschner than you can with a clean CC.
OK. So what's the deal with clean? The CC uses diamond stones for the sharpening stage, and just like any other stone they load up and need to be cleaned. Also, just like any other stone, they wear down and need to be replaced. The CC doesn't need as much maintenance or r&r as many other sharpening systems, but it does need some.
An EP is an excellent choice in and of itself, and better still if you're looking for benchstone quality sharpness without the learning curve associated with freehand sharpening. There are a couple of other tool and jig systems out there, but nothing as good.
FWIW, I sharpen freehand on stones.
The way my wife and I share sharpening duties is that I do it before she notices the knives aren't very sharp or I hear about it. Amazing what a connoiseur of sharpness she's become.
Also how big of jump is it from my Victorinox to the Mac Pro?
They are very different knives. A MAC Pro isn't going to jump out of the car and open your wife's door, or make it so you can suddenly break a bell pepper down into brunoise as well as someone with excellent knife skills -- but it has a much better profile, gets sharper, takes a much better polish, and holds its edge much better. It won't change the way you cook by much, but it will allow you a little more range to develop your skills and will make prepping easier and more fun.
Worth the money? Not to some people. To me, yes.
Don't throw out your Victorinox. It will handle the heavy duty stuff better and won't worry you that it's going to chip the next time you split a chicken down the back.
I consider the MAC Pro to be one of the few, very best stainless knives at the price, and the best knife for most westerner making their first jump to a good Japanese made "gyuto." It's got all of the good points, including an excellent profile, but is made from a non-demanding allloy (VG-5, I think), and somehow manages to be reasonably thin without beiing nearly as flexible.
The MAC also has an outstanding handle, which (a) everyone loves; and (b) especially benefits anyone without a stellar grip. Note that while everyone who pinches thinks he has a great grip, few actually do.
If you're thinking about a MAC Pro, the EP is a better choice than the CC, not only because it allows you a better polish (Kit 3, is probably the best choice), but because the MAC seems to work best with a double bevel of 15*/10*. You can't do that with a CC.
In the same price range, there are quite a few other good, stainless choices besides the MAC. None are quite as western friendly though. And, many have some idiosyncratic trade offs -- For instance the Kakayagi VG-10 and Togiharu G-1 both offer a great blade alloy at a great price, but short, skinny handles. Understand that the distinctions aren't major, or I wouldn't be grouping the knives with a MAC.
There are even more options if you two are the sort of people who can live with carbon (non-stainless) steels.