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Pulled a paring knife out of the drawer this morning and it sliced through a tomato skin on the first pass after a quick touch-up. The stone’s surface is flat enough that I didn’t have to fight to keep the angle consistent.

Took a few passes on my dullest chef's knife and it's slicing tomatoes cleanly again. The stone is compact enough to keep in the drawer, so I actually remember to touch up my blades instead of putting it off.

My kitchen knives were getting frustrating to use, so I finally grabbed one of these. A few passes on the stone and my chef's knife slices through tomatoes cleanly again. It's simple, no fuss, just a solid maintenance tool.