Greetings Ya'll! First let me say that these forums has been a great source of information on my quest to become a technically correct cook. Thank you! I made the plunge into the world of "good" knives by purchasing several Victorinox Fibrox knives (10inch chef's, 6inch chef's, and a couple paring knives). While I understand that these knives can be made much sharper, the experience of using a "sharp" knife, even ootb, was an eye opener! I knew that I needed a good fine hone to go with the knives so I bought a what I though was a fine honing steel at Target (Henckels International). Big mistake. While it is indeed much finer than my old Faber-ware Pro Steel it destroyed the edge on my 10incher. My question is this: what sharping system should I buy? Having been bitten by the knife bug I will be moving up to a [font=tahoma,arial,verdana]MAC Professional Mighty Chef Knife (MBK-95/110) after I have saved up the necessary funds. I also want to learn the art of hand sharping my knives but for now I want a easy(er) to use system like the Edge Pro or a Chef's Choice electric. [/font] [font=tahoma,arial,verdana]I have heard the the Chef's Choice does a good job (nice double bevel edge), but how good? How does it compare to the Edge Pro? Is there another system that I should consider? As the title suggests I want to buy something that my wife would feel comfortable using.[/font] [font=tahoma,arial,verdana]Thank you for taking the [/font]time to help this newbie!