[masraum]

Originally Posted by Por_sha911

I have been using a manual sharpener but am looking at electrics for convenience. I don't need Samaria sharp but just a good edge for the wife to use and abuse around the kitchen. Please don't try to sell me on using a stone. I tried and can't get a decent edge.

Some of sharpeners have a choice of 15 or 20 degree edge. I am assuming that this is an either/or scenario rather than a multi-bevel edge. Yes?

Looking at Chefs Choice in the $50-75 range. Any thoughts?

Chef's Choice is a great option. I had one and it worked very well. They are also recommended by America's Test Kitchen.

Originally Posted by Geronimo '74

20 degrees for general use
15 for kitchen use
Get a kenonion worksharp. Really good but twice your budget...

https://www.worksharptools.com/ken-onion-edition-knife-tool-sharpener.html

Easy on high end expensive knives, electric sharpeners can remove steel very fast!

I believe the usual rule is that 20* is for Western style knives and 15* is for Japanese style knives. You can, of course, make the angle whatever you want, but I believe part of the determining factor is the metal and construction of the blade. You want a stiffer, harder steel for a more acute angle. I believe a softer steel at a more acute angle will dull more quickly.