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The problem with many of the electric sharpeners is that they heat the blade too much and ruin the temper. I don't know if the electric Chef's Choice models do this but the ones on the back of electric can openers do. I have the hand held chef's choice sharpener that I only use for very dull blades. On my high quality carbon steel knives I use a steel on them everytime I use them and I have not yet had to sharpen them. If I do, I will have it done professionally. Carbon steel knives are definitely better except when they are subjected to saltwater environments where they easily corrode.
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Threaded Mode