I have the 110. It's about 12 years old, but I haven't used it much.
I didn't do any special testing, I just noticed that my new Wusthofs
were much sharper than my old knives which I maintain with the CC.

I sharpen my woodworking chisels and irons on waterstones, but
in the kitchen I prefer the convenience of the CC to using stones
and jigs. I think I'll go buy a new 120 based on your comments.

Thanks,

--Neil


"Jack Denver" > wrote in message
...
> Which CC do you have? The more recent 120 series with rotating wheels is
> noticeably more effective than the old 110 series with vibrating stones.
> Also, after a long time the abrasives will wear out. A manual system is
> less likely to remove excess metal and will give you control over angles
and
> the degree of polish. However, a CC can give a very sharp edge if used
> correctly - should be just as sharp as a Wusthof factory edge. How did you
> test sharpness?
>
>
> "Neil Williams" > wrote in message
> news:2AQrc.10501$7y5.8785@fed1read03...
> >
> > "Jack Denver" > wrote in message
> > ...
> > > EdgePro for a manual system. Chef's Choice for an electric. More he
> > >
> > > http://www.ameritech.net/users/knives/knives1a.htm
> >
> > My new Wusthof knive were sharper out of the box than my Chef's
> > Choice could make my old Henckels. I think it's time for me to
> > invest in a manual system!
> >
> > --Neil
> >
> >
> > > "RPS" > wrote in message
> > > ...
> > > > Jack Denver > wrote:
> > > >
> > > > > No, what you should do is invest in a sharpening system and
sharpen
> > them
> > > > > yourself.
> > > >
> > > > What is a good sharpening system then?
> > >
> > >
> >
> >
>
>