I have 3 original Sabatier knives (filleting, chef's, cleaver) 2 American Knives (chefs, Santuko), 1 German, utility knife, and 1 Japanese paring knife.
The German knife and one of the Sabatier's have heels. I have been using a Chef's Choice electric sharpener for a number of years. It's been great except for the knives with heels. The last 1/2 inch or so does not go through. After a while they have lost their balance because this part of the knife is wider then the rest. It's millimeters, but it makes a very big difference.
So this has brought me to the realization that it is time to learn how to sharpen my knives with a stone. I am looking for a whetstone that is easy to use and not too expensive. Any help would be great. Thanks!