I'm considering getting a Misono UX-10 Gyuto but I have a couple questions. I'm a newb to knives and sharpening. I have a Wusthoff that I thought was one of the better knives out there until I recently started researching, so that shows you I know practically nothing. I'll be using the knife for home use, and to practice knife skills prior to culinary school. The reason why I'm questioning getting it is because I know nothing about sharpening and I think I'd do more harm then good trying to use wet stones. I know that Japanese knives like this have more acute bevels compared to German and American knives so sharpening is important. With that said, I was thinking about getting a Chef's Choice 1520, which claims it can do a 15% bevel on Asian knives and a 20% on European and American knives. I know people will probably ream me out for wanting to use a Chef's Choice on a Misono, but like I said, I think I would just cause harm trying to learn how to use wet stones. So basically, would this model Chef Choice just ruin a good knife like this, or is it acceptable?