Clark
That sharpener is OK for junk knives you don't use often, but all it's doing is ripping steel from the edge,creating a rougher edge that will grab and cut. Just use a Dexter Russell Steel to touch up when necessary and only sharpen when you absolutely have to. I prefer to sharpen with a DMT stone but only actually have to sharpen kitchen knives rarely. I just use the steel,keeping the edges straight and cutting. Your knives will last a long time with this method.
All steels are not created equally. The Dexter Russel steels are my current favorites of several I've bought. The others have just been junk compared to the DR steels.
