I know I'm going into a strong headwind here...but I'm strongly leaning to a CC trizor Model 15 as MY sharpening system....but before I make the final call I wanted to get some input on its limitations and a question about its use with newly purchased knives.
1) with new knives....If I understand correctly...to start with I'd just use slot 3 to start(weekly or bi-weekly)..then every month or 2 use slot 2 and 3....rarely(if ever) use slot 1....or should I re-profile from the begining to take advantage of the "trizor edge"?
2) Is there a type of steel that works best for this sharpener?.....or maybe asked better... types I should avoid? avoid san-mai? High hardness? carbon? Knives over X$?
I'm aware of the end result trade offs this system has...but for a low output home cook who just wants a decent quality knife set with decent sharpness this looks like the way to go....just want to use it the best way with good practical choices based on its limitations.
Thanks for the help/education.