I agreed with almost everything you wrote here with two exceptions. I too have a carbon steel wok. However, early on, before it was well seasoned, I almost ruined the finish by cooking lemon garlic shrimp in it: too much acid. And a well seasoned cast iron or carbon steel pan won’t be ruined by a little soap. And two, as one ages, fine motor skills and hand arthritis makes your tiny knife sharper device a dangerous proposition. I use a honing tool for my knives and a $15 hand-held, non electric sharpener from Amazon. It works great.