Like a lot of people (home cook) coming to this forum, I've gone through expensive process of upgrading sharpening tools as I got more into "better" knives. Had the Chef's Choice Trizor XV for a year and highly recommend it for anyone with Japanese blades who isn't anal-compulsive about gear (easy and gets blades plenty sharp). Then moved on to the Edge Pro Apex with chosera stones, which has been great for everything from a 150 petty to 270 gyuto and sujihiki.
But I just hit the Apex wall with my latest blade, a Sugimoto #6 cleaver. First the blade is too wide for the Edge Pro unless I turn the rest 90°. The bigger problem is the angle is no where close to low enough to accomodate this blade. I would have to great a jig that's nearly 10 cm thick for the stone to hit at proper angles. Not even sure the Edge Pro Pro can handle this blade.
Was really hoping to avoid the learning curve of freehand sharpening. But it's looking like that may be my only option short of selling the cleaver, which I like. To compound matters, my wife put a sizable chip in the center of the edge (don't ask). So I have a $300+ blade that I can't sharpen at the moment. Buy stones and learn to freehand? If so, since I'll likely keep the EPA, which? Or upgrade to EPP? Or ditch the EP entirely and just go with stones and live with crappy sharpening until I figure it out? Don't have many cheap practice knives anymore.
Just two years ago I was content with German knives and a pull-through sharpener....