Need to understand knife sharpeners
 

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?

20 degrees for general use
15 for kitchen use
Get a ken onion 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!

Oh yeah, everybody can get an edge on a stone.

OK so I chose which edge I want or does the knife dictate what angle?

Your comment about going easy is the one thing that worries me.

I get the knives to about 15 degrees using a course stone, then switch to fine.

You need to be prepared to alter what you have, of just use a fine stone to dress it.

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

Our filet and pairing knives are 15* but the regular butchers knives are 20*. Any of them will shave paper, as in draw down the edge and peel 1/32" off the edge.

Here is a good rundown on the angles and geometry.

https://www.sharpeningsupplies.com/Detailed-Discussion-on-Knife-Sharpening-Angles-W28.aspx

You can, but I think the steel of the knife also to a great degree determines the angle. Also, yeah, go easy. Don't press down hard, basically just let the weight of the blade do the work. It's like a lot of things, better to do 5-10 really light cuts vs one or two giant cuts.
Yes, I think most of the Chef's Choice stuff has a coarse and a fine slot. The instructions say that you shouldn't have to even use the coarse stone often if you keep up with the fine stone. The one that I had also had a slot for a steel that you could use for maintenance.

I think that since he already has the knives, choice of steel is not relevant.
For the same steel a 15 degree bevel will be sharper than a 20 degree bevel but it will dull sooner with heavy use.
For kitchen knives 15 degrees will do nicely.
I might be wrong but I think porsha911 is not a knife buff like we are. :)

Oh, a strop is awesome.

To keep sharp knives in tip top condition.
A good strop does make a big difference.

I have this belt sharpener and really like it! I've used it on everything from kitchen knives, to pocket knives, and even the lawn mower blade with a coarse belt.

America's Test Kitchen and Cook's Illustrated rated this one as the best manual sharpener. It only costs ~ $35. Works very well for us. Although my wife complains that our knives are too sharp.
https://www.amazon.com/gp/product/B002JIMVS0/

If you want to keep the cutting edge in good shape don't put them in the dishwasher either. At least if it doesn't have a dedicated slot for them.

This, always handwash and then dry them.

+1 on the Ken Onion. Very versatile.
Once you sharpen them keep a steel around to keep the edge in shape. It saves a lot of sharpening. Taking care of the knives is as important as sharpening.
I’ve spent years reminding MrsWD to take care of the damn knives. Don’t mix them with any of the dirty dishes, do not put them in the dishwasher, AWAYS use a cutting board, never cut against anything metal, stone, or ceramic.

I bought the Ken Onion sharpener and it works very well although time consuming.
My wife cuts herself after each time.

I've used a Arkansas oil stone for many decades, also use a steel on the kitchen knives. However, that Ken Onion sharpener looks great...you have me thinking of getting one. Probably faster than my stone.

I'm super lazy when it comes to sharpening kitchen knifes. Anyone here ever try one of these:
https://www.amazon.com/ChefsChoice-EdgeSelect-Professional-Sharpener-Sharpening/dp/B0018RSEMU/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1541015041&sr=1-4&keywords=chef%27s+choice+knife+sharpeners&dpID=4 1XggA7VgfL&preST=_SX300_QL70_&dpSrc=srch

That is the chefs choice we are talking about thou they have a couple different models.

I have that exact model and it works great, run all my kitchen knifes through it about once a month and they stay super sharp.

Edit to add: I bought mine a long time ago, it looks just like that but it didn't cost that much at the time.

Would love to have the Ken Onion but can's see spending the money when this thing works fine.