Hi, I'm getting my first decent knife (probably the 21 inch Tojiro DP) and I want to maintain it well. I'm not ready for stones yet. Ideally I would like to find something that works for a beginner, with ease, but maintains the knife well. I've heard criticisms of pull through sharpeners, I need to know - are these valid criticisms today? Here are my current choices - if you feel these are all gonna end in disappointment please speak up, otherwise I would love to hear any recommendations on the best choice. 1) Vulkanus - had good reviews from a couple of posters - it also claims to sharpen AND hone, so I won't need a steel. Looks good too. My main concern here that it will take off too much metal from my new knife, is that a risk? Also this thing will sharpen my cheapie bread knife and steak knives. It also claims to adjust the angle to suit the knife. 2) Chef's Choice Angle Select Knife Sharpener - Diamond Hone 4623. Note this is NOT electric, just a manual pull through. Again, it claims to sharpen AND hone, and can do 15 degree edges and 20 degree edges, which means I can do Japanese and Euro style knives. ALSO does serrated, so I can again, as above, use it for all my knives. Same question, is this a risky purchase for maintaining a $100+ knife? Or is it enough? 3) Global Minosharp 3 Ceramic Water Sharpener, combined with a Ceramic Steel of some kind. Again, a pull through option, but combined with a Steel. This is the most expensive option, as the Minosharp doesn't claim to hone. I'm a bit concerned about my honing technique, so I don't want diamond as apparently that sharpens as well, so ceramic sounds like the best option if I look after it. Don't know which rod to buy. So essentially my query is here are manual pull-through sharpeners OK for maintaining a decent blade, and will the first 2 options cover me so I don't need a steel?And which is better, Chef's Choice or Minosharp, or the singular (but dangerous looking) Vulkanus? I just want to find the easiest way of maintaining my new "good" knife well at home.