Unfortunately my chefs knife disappeared on my latest move, BUT, the silver lining is that I get to buy a new one. I was looking at the Wusthof Classic 8". I like the way it feels in my hand, I like the weight of the knife, and it obviously cuts extremely well. However, I have always enjoyed the sharpness of a Japanese knife. Now, I bought and use the Edgeware Ceramic Pro knife sharpener, which uses ceramic wheels to sharpen to 17.5 Degrees. So, because of that, does it even matter which I get? After the first run on the sharpener, both the Wusthof and any Japanese knife should be the same sharpness, correct?
If this is bad for the knife, I thought about buying the Kitchen IQ Adjustable Angle sharpener, so that I could go to whatever angle the knife is supposed to be sharpened to.
If there are any other recommendations of 8" chefs knives in the range, please let me know!
Thanks in advance.