I have the chefs choice 120 and love it. I have only had to use the coarse wheel the first time on some of my older knifes. Now Just a couple passes thru the medium and a couple thru the fine and it is ready to fillet up a fish. I have spent hours sharpening knifes with stones and also own a gatco. But when I get home at 8pm after a day of fishing and have a bunch of salmon to fillet up it is nice to spend a minute and have my knife ready to go or to touch it up after a few have been filleted. I no longer spend alot of money on quality knifes, I tend to leave them in the boat and expose the to the salt, I just buy the commercial knifes and abuse them they are cheap anyway.