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Works like a charm. Simple and effective.

It's a sub $250 set up. Definitely worth it for an enthusiast who is either sharpening knives constantly or just wants the most hassle free experience.

This is always the answer but you’ll never stop these gimmicky products from being released. Some are better than others and this one doesn’t seem like it’s that bad.

@@fluffernutter6633Its literally more of a hassle getting it out, setting it up, and switching the stones and strops on both sides. Just use diamond stones, much faster and genuinely less hassle

@@noynayru You just set it up and leave it there, if you're spending money on something like this then you probably have a dedicated space for it. It's an enthusiast grade tool, you're not buying it because it's quick and easy.

Thanks for sharing your experience. It's so important to equip kids with these valuable skills.

Every knife has a bevel

Could you clarify a little bit more? With some technical exceptions, every knife has a bevel, most nowadays also have a secondary bevel. Based on your post, I assume that there is something abnormal or non-standard about the bevel. Is it too steep? Too shallow? Or by it having a bevel do you mean that it is a scani grind (single bevel)?

@joshw.2739 like when a knife blade gets thinner a hollow edge the knife I'm trying to sharpen has a hollow edge so does that change the angle of sharpening at all? Factory edge was supposed to be set at 20 but it's the only knife that I have like and also the one I struggle to sharpen

@ a concave primary bevel shouldn’t change the technique unless it’s on a straight razor. Or super thin like a straight razor. The secondary bevel (the actual edge) should still be a normal v-edge. I have some knives that I’ve had difficulty sharpening until I really went back and concentrated on the basics. To find the angle it’s currently ground to, set the knife edge on the stone at a shallow angle. look really closely where the edge meets the stone and start tipping it up until you see the tiny gap between the stone and the apex of the knife disappear. Whether you wanna keep that nominal 20 degree angle or change it, the important part is to hold a consistent angle with each stroke and keep doing passes on both sides until a burr develops. You only move to the next stone after that burr forms and swaps from one side to another with just a pass or two. You should be able to feel which side the burr is on with your thumb. The motion should be like trying to spread butter on your thumb, just with the knife still and the thumb moving. (overexplaining for safety reasons.) Another possible source of difficulty sharpening could be the steel or hardening of said steel. Both really low-end and really high-end steel can be difficult to sharpen. I don’t think this would be an issue because it sounds like you might be sharpening other knives as well, but make sure that you’re progressing from low grit number to high grit number on the stones.

@@joshw.2739 thank you

Glad you enjoyed it!

Thanks for the support, appreciate you being here!

Doug has no care for safety and has been injured many times and almost killed because of it.

@@necromancer6405 u sound super fun to be around...