Good value for good ... but no more!

I have the stone set because the knife on a steel anyway never be really sharp.
and if you work as a chef are sharp knife (at least for me) is a must.
For anyone who has ever tried to cut brunoise onion or a tomato with a dull knife of white as the ankozt.
the stone was at first great but jezz he gradually loses on material. Although normal time but nowhere near as damn fast.
the grinding (wiper) is moving now almost not possible because in the middle of the stone too much is removed.
So it only remains the linear sanding motion. the blades are sharp. I can really only confirm! I sharpen it my my Santoku Chef's knife 26 cm long
my boning and so on ... all when just loss of this material would not be great. I have the stone not alzu long and very much also I not bow.
The stone is processed unclean on one side. there should be where the two stones on each other I can the blade of a knife piercing as far as they are apart.
all four corners of the stone are Auserd canceled grinding operations during. Doll or bad but just not visible.

Conclusion: knife will work beautifully sharp the fun and go well out of hand. I fear, however, that I will no longer have the alzu Langenstein because of the strong loss of material.
since the stone but only costs 30 euros not dasrf you wonder. why price line is okay. but no more! recommended for a beginner