Bests & Worsts Reviews from Amazon

Simply love this sharpening system. The belts last a long time but to get their TOP efficiency here is a tip I have discovered. You will find belts over time become dark and on the finer belt,the surface becomes glossy. As with any belt,particles(metal)become embedded in the grit. To clean the medium and course belt, hold it between your thumb and fingers and wipe a square pencil eraser back and forth across the exposed belt surface. Rotate to the next portion of the belt until you have cleaned the whole thing. To clean the fine belt(purple), I use a white towel and rubbing alcohol. The fine belt will turn from dark to purple again. Remember-------------Green/red belts use eraser. Fine belt(purple)-------------alcohol For best results clean belts often,it only takes a second and really makes them last, while quickly getting those knives razor sharp. Also I sharpen all knives the FIRST time beginning with the course belt. Count the strokes as you sharpen one side until you feel the blade begin to roll. finish the same number of strokes on the other side and then alternate strokes on the next finer grits. Almost all stainless steel today is anywhere from medium to very hard. The course belt will help to establish the bevel angle much quicker than the medium belt and will not remove excessive blade material. When your sharpened knives get dull, you can usually skip using the green belt and re establish the bevel with the medium belt Have fun-----------this tool is simply the best out there!!!!