>>2384977My experience is that, with proper technique, it doesn't produce enough heating to be an issue. In theory maybe a fully wet sharpening procedure with hand stones might result in a superior edge but the knives I do with the worksharp hold their edges well and it's much more practical for doing occasional batches of kitchen knives, and a billion times better than a Chef's Choice or a pull-through. I'd say the results I've had with mine, both in terms of edge quality and retention, are pretty comparable to what I get out of my Sharpmaker+strop combo, only it's much faster and easier with the Worksharp.
Also, bear in mind that I use the Ken Onion Worksharp, not the much more aggressive regular one in OP's pic.
