... which arrived earlier today, and which I just ran my first 8 knives though.
I've been sharpening freehand for some years now, using nothing except a 6x2.75" Global 1k Whetstone. At the time I first taught myself the skill, there were no such things like youtube videos, so I pretty much just figured it out in my own, without books or any help whatsoever. I never had a need anything better than a reasonably decent edge, but as my stone became ever more dished, and the full bolsters on my knives began protruding with wear, I began looking into a full up makeover of both my knives and sharpening setup. I needed better stones, better technique (read: consistent and stable sharpening angle), and better knives.
Enter the Edge Pro, and youtube, which conveniently demonstrated a delightfully simple, clever, and practically foolproof way for people of modest skill and limited fiscal means to easily achieve excellent edges.
First up was a brief digression - using a brand new DMT XXC 140 grit diamond plate to reverse years of dishing and gouging from my Global 1k - and in less than 15 minutes, my sink was awash in a fine coating of orange mud, and my global 1k was once again flatter than Frankenstein's skull, and with edges that could almost cut paper (I promptly microbeveled them, for my own safety). On to the Apex ...
For my first knife, I decided to toss my backup chef knife (an inexpensive 8" round bellied affair with a white plastic handle) to the wolves, to see what the Apex, and its virgin set of shapton glass stones, could do. I setup atop my granite counter, next to the kitchen sink, with a sponge and a plant mister handy, and got to it ... and in short order a fine grey sharf began weeping onto the counter, between periodic sprayings with my plant mister. Damn, those little shapton glass stones are AGGRESSIVE, even with fairly gentle pressure. And wow, the level of feedback you feel in the handle is a delight - you can hear, and feel, how the different stones abrade the steel ... you can FEEL the difference between when a stone is just starting to establish an edge, when its refining an existing edge, and when too much sharf/mud has begun to build up and needs to be misted off. In short order I learned to relax my knife hand, and just let the stone do the work with gentle pressure and long oblique strokes. It all made sense.
Anyway, as I got into the zen if it, I finally looked up an hour later, after having run 8 knives though my 320-500-1000-4000 progression. The Apex, counter and sink were covered in sharf-filled water (all easily cleaned with a quick rinse and a damp sponge), and my knives were the sharpest they've ever been ... nice even 18 degree bevels, and even a fair degree of polish.
I dragged out the diamond plate again, and in less than 5 minutes I'd back-beveled the annoying bolster tip on my primary chef knife. YES.
Great products, happy customer.