firstly i just want to say this forum is amazing, and i am reading constantly, all the members seem really friendly so i thought id post my first help question
i recently purchased a Zwilling Motion Chefs knife and matching paring knife, > http://www.zwilling.com/en/knife-series/items/zwilling-motion--4297.html < i also have a KAI branded santoku,
i have bought the Henckles Twin sharp duo, and thats done a good job on the knives at touching up ( just henckles )
but my problem is i plan on buying the wusthof classic ikon range in a few months along with a few japanese santoku's
which would be the best / most cost effective method for sharpening ??
as the sharpener i have cant do japanese knives should i buy a minosharp ??
also anyone know what angle the classic ikon range is set at ??
i am not against learning waterstones but im only interested if its really needed for avid home cook.