For those who are serious about your blades, what method do you use? I've been using a service for my kitchen knives and want to learn to do it myself. Have heard mixed results about the chef's choice electric sharpeners, and I don't know how to use a stone. My quiver is a combination of traditional (Henckels, wustoff) and more modern asian (global) blades, with different edge angles. Thoughts? Edit: Yeah I searched and saw the thread from a while back, just curious for more thoughts.