A dull knife is a pain to use, usually dangerous and compromises the quality of the food. My husband is the one that takes care of our knives at home and we have few sharpeners and stones- this one is one of the best. Used correctly (it comes with instructions) does a great job as finishing edge for our knives. We use 2 other stones with less grit as start but to get the best out of the knives a follow up with a higher grit is a must. After use make sure that its dried completely to avoid any mold growing. The stone comes with rubber attachments on top and bottom which are removable depending on which side we use. That also secures it to the counter so it doesn't slip- important feature for a knife sharpening stone. It is pretty big in size that makes it easier to use.

Makes sharp knives sharper. This is pretty nice for the money. Very fine grit really hones knives to pretty much razor sharp. I still use a leather strop for finishing but I'd highly recommend this to people looking to put a fine edge on a knife rather than an edge that just cuts stuff. I want my knives so sharp that the paper rips on its own out of fear of being touched by my blades. I want cable to shiver and dissipate with even a threatening of one of my knifes getting close to it. And this thing does the trick. Mostly. Granted I still have to cut the paper or cable but I imagine it being so intimidated by my superior sharpening that it decides suicide is the best option. Because I have a very active imagination. Until they come out with laser blades or light sabers, this is going to get you as close as you can get to the future. Because sharpness and stuff. That is all. Thank you for your time.

Great stone. I sharpened three knives and they are now as sharp as $&@)! I practiced on a knob that had some knicks in the blade. This was a Henckels Mikado blade which was my first chefs knive. It's about 7 years old. I was able to use this stone after using a 600/1000 whetstone that got the main knicks out of the blade.

After about 10 minutes on each stone side for the 600/1000 grit stone I moved to the 3000 side, which got this pretty sharp. I watched several whetstone procedures and it's pretty straightforward. I went to about a 10 degree angle. After testing it on a tomato with no pressure the blade was probably back to its original sharpness. So I proceeded to do the 8000 grit and oh man after that it was pretty much a thin blad that was easily cut in paper and the other test the sideways on and onion skin. I can gladly say it works as advertised.

I then went to my Wusthoff Classic Chefs 9 inch knif which has not been sharpened since buying. Again not disappointed one bit. I did not need to go down to the 600/1000 grit stone and went straight into 3000 and proceeded to the 8000. This knife got crazy sharp. I had a couple of chefs from restaurants in LA who were giving ramen lessons test the knives and they were all impressed with the sharpening - so much they allowed me to sharpen their knives and in return they cooked me a 4 course dinner.

Get these if you want your knives sharpened as when they were bought. I do cook quite frequently and have tested those all in one solutions. When you can polish a blade so much it practically mirrors - that's when you know the stone has done its job.

When I ordered this stone, I'm not sure what I thought I would be getting, but I didn't expect to be "unltra impressed." I was wrong. This is exactly what I would have hoped for and it works extremely well. I have used it to sharpen chisels, plane blades, and scrapers, and it does a MUCH better than my Eversharp 3000 every does. If you are seriously into woorworking and need really sharp tools, this is a bargain. (Yes I'd LOVE to have a set of diamond shaping plates, but I can't afford them at this point. This stone has given me no trouble whatsoever.)

Definitely recommended to woodworkers, friends, and family.

I already had a holder but it's a nice touch that it came with 2. I guess it serves dual purpose to protect it in the box as well. Most of my knives were already sharpened just before Christmas but I had to find something. So I found the worst knife in my drawer that I don't even know why I hadn't thrown away yet. It was dull as a butter knife. I used an old stone I had to start since this was in really poor shape, 250-1000 grit and then I moved on to this BearMoo stone. I like the quality of the stone as compared to other stones I've used in the past that really start to break down during sharpening. Naturally there is some wear while using this stone but not as much and I like that. Makes me feel it will last much longer. Anyway after working on the 3000 grit side. I gave the knife a test cut on some paper and it was just as good as my other knives. I went ahead and finished off on the 8000 grit side and over all I am really happy to add this stone to sharpening kit.

As you can see in my 2nd photo, this knife is pretty much junk, the tip is somehow snapped off. Honestly though with a knife this sharp I don't really need the tip since I'm slicing, not stabbing.