What used to take me 15 minutes to 20 minutes (or longer depending on condition) per knife on the whetstones and steel now takes less than 30-40 seconds per knife with a consistently far better and longer lasting result. I wish I had known about the Nirey products a long time ago. The KE-500 works so effortlessly and gives such a good edge that it is hard to find enough superlatives to describe the pleasure that it gives in no longer squashing tomatoes with insufficiently honed blades. Most of my knives now are far better at slicing salami thinner than the salami slicer.
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