IF you have room in your shop/garage for a dedicated bench grinder, consider getting a paper wheel system. They do take up a fair amount of space, but can put a razor edge on the dullest knife in just a few minutes. I really like mine. The web site at the link reviews all the various machines and stones, and sells paper wheels. He likes the Chef Choice, but with the caution that it can scratch the sides of the knife--okay for general use but not for collectible knives. Here is a link that might be useful: sharpening systems

thx ML - I looked on BBB site and they have a Henckels with 5" blade for about 15.00 - that's good. Also, a knife sharpener for about 8.00 similar to what shades posted. It even says it'll sharpener tools. Don't think I'd want it for my knives after using on tools tho. might end up with 2. I signed up with them and they're gonna send me a 20% off coupon. I'll go to the local store after I get it. I do need a whisk. I've eyed those with coated 'whiskers' - lol! not sure if those are the best to use tho. It's been probably 20 yrs since I've had one and I miss having one. I want to get a silicone mat too. (I'm thinking easier cleaning with that) I'll check that website and see what else pops into my head. I'm sure there's more I need but I space it out from month to month. I did buy a misc large spoon and a slotted one (I do have 1 of those) the other day at W. I need some for cooking (what little I do). plastic forks and spoons don't hold up with heat... they were like 2.00 each so no big deal. They'll serve their purpose. I do need to take a look at what's available and see what else I should put on my list. I have 3 mixers - lol! 2 stand type (maybe I gave 1 away) and my hand mixer. My sister gave me the stand mixers. in 2 yrs I've not used them. That's why I had my nice hand one - I did use it a few times for mashed potatoes. I don't want to overload with 'things' and have put things on my list as I've found the need. (like pulled out my old item and fainted in disgust) A few things I just figured 40 yrs of use and they'd had it, so I got something new. This silicone stuff is new (since I'd bought anything) so I got a few things with that (safe with heat). I'm sure things will jump out at me when I go into BBB and that website.

Thanks, Lars. The description makes it sound easy to position the knife, but I had a CC sharpener 25? years ago and found that there was wiggle room and it wasn't always easy to just drop the knife into the slot. I notice that in the webstaurantstore site, there is a sharpener (~$198) by another company (for commercial use) and the magnet can be removed for cleaning and getting rid of the filings or swarf. The description for the sharpeners fails to mention the bevel angle. Ever heard of Mercer sharpeners? It is the same essential design as the CC and would pose the same positioning issue. https://www.webstaurantstore.com/mercer-culinary-m10000-triple-diamond-3-stage-professional-electric-knife-sharpener/470M10000.html Lars, did you find that the 2nd slot then the stropping slot got your knives sharp? I like a very sharp knife. I have some water stones (as well as oil stones). IIRC, the finest water stone is maybe 4,000, maybe 5,000. But then I have to use a hone and it still doesn't keenly chop/slice (parsley, onion). I'm wondering if I should get an 8000 stone, or mess with angle guides. I often do use the Black sharpie technique (dcarch above). When I bought my 8" Victorinox chef's knife, it was super sharp right out of the packaging. I could nearly give myself a cut (not my objective) just by looking at it. I want most of my knives sharp like THAT! A local guy has a pricy Edge Pro system. That takes time and has a learning curve. $$$. He charges about $1/inch. Either I am not getting the angle right or sharpening long enough, or or or. I don't think I can ever detect a blasted 'burr.' I slice (some fine chop) and cook a lot. I'm trying to heel a sore, problematic shoulder and arm. I've even fantasized about buying a crate of new knives.... Pone thing that did work for a long while, before it wore out, was a thin round, no-name "sharpening" rod coated with very fine diamond powder. $4.50! I recently bought a diamond rod, but it's not as fine a grit, doesn't get the edge all that keen with just a couple light strokes. I have a fine Arkansas stone (white-gray), albeit an oil stone (inherited). Maybe I should use that after the 5,000 water stone. I've watched many YouTube videos. I move the knife edge away, not into the stone (I don't lead with the knife edge). And, I think I understand that very keenly sharpened edges don't last well, particularly on the sort of so-so steel that's in most of my knives -- like that in the Victotinox. I'll look at this video again: https://m.youtube.com/watch?v=te1KIpGyz-4#fauxfullscreen ed-- typos

Well..just placed a order of a leather belt, [has to be vegetable tanned] 2"x 48" out of Spain...the fellow in this video, [from Spain] gave me a source, 25 Euro plus 15 shipping...if all works out well I'll give you a link for someone who is interested. I know, could buy some leather, cut /glue one myself but for one seems not worth the trouble.