B) Just received my Pro-Pack II yesterday so, here are my first impressions. I immediately grabbed an old kitchen knife and rushed right into it (been watching videos for the past two months). I progressed through the diamond stones 100 – 1000 then put the ceramics on but had a minor problem (had to force one on the shaft – it was bound so tight I couldn’t use it). After finishing with one stone changing sides as I went, I was pretty happy with how sharp this old dime store knife got. This morning I decided to ream out the hole in the ceramic stone handle, and now it is perfect (note: no more slop than the other stones). I then decided to check the angle with the angle cube, Wow, the numbers on the unit are more than two degrees off. So I adjusted to 16 degrees (I know should be about 20 deg. for a kitchen knife) and away I went through all the stones 100 – 1000 then ceramics. Wow again, this time the knife came out even sharper (I’ll move on to the strops at a later time). I am in love with this thing, it took a while to get it but no regrets and probably a good thing since it gave me time to review the process then review again and again (TGF Youtube). I am going to sharpen a few more old kitchen knives today at 20 deg. to refine my technique before going to our Shun, Kershaw, Henkel and Wusthof knives. Then I’ll tackle my good EDC’s (Emerson’s and SOG). Clay, this thing is the bomb, Thanks.
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