Originally Posted by
roger wiegand
Not responsive to your requirements, but I keep one of these two grit DMT diamond paddles in the knife drawer and the knives all stay sharp enough for our needs. It's so convenient that it gets used frequently, so the knives only take a swipe or two every couple of days to maintain. Having to get out a machine means that, for most of us, the knives need to have gotten into pretty rotten shape before pulling it out.
My wife bought the Chef's Choice, used it once, and it never came out of the drawer again. After a while I brought the diamond hone in from the shop and started sharpening knives whenever I used them. I think it leaves a better edge, and it's certainly easier. Neither gets to "ultimate sharpness", but I've never felt the need for that in a kitchen knife (heresy to some, no doubt!) I'll save my sharpening obsession for shop tools where it makes a more obvious difference.