Hi all, My cooking skills are really "can't boil water", my husband cooks for our family. I'm getting him 2 MAC Pro knives as a birthday gift - 9 1/2" Mighty Chef Knife and 5" Utility Knife. My husband just started to learn how to sharpen - all our knives are really cheap stainless steel, so he's not afraid to ruin anything. We have a knife sharpening system at home. I don't know the name, it looks similar to this: http://www.edgeproinc.com. So I have few questions (sorry if they are naive - I really have zero knowledge, just read lots of reviews/suggestions): 1. Am I correct that it's better to use wetstones to sharpen MAC knives? 2. If yes, can wetstones be used with our current sharpening system? 3. What kind of stones would you recommend? Nothing fancy, but I'm willing to pay extra for a good quality. Thanks in advance!