different knives get different methods of sharpening. Most of my standard bevel knives are sharpened on the EdgePro Apex. Japanese knives get the water stones, and convex grind blades are done with sandpaper and mouse pad, or a strop.
I recently picked up a WorkSharp machine to do the chef and kitchen knives for my son's restaurant. It does a quick and pretty good job, but I won't put a good knife on it.
Are you referring to the little belt sander style?
