Review on Sharpening stone Hatamoto HT0960, green by Wiktor Lisowicz ᠌

I decided to take a sample stone to sharpen 2 knives. According to the instructions, I put it in water, then, also according to the instructions, I set the knife at 60 degrees and began to sharpen. Once each side, moving away from you towards the blade. First at #1000, then at #3000. The result is a knife that cuts exactly the same as to the point. I tried at an angle of 25 degrees, another knife. 10 minutes points led to the same result. The knife remained unchanged. I wouldn't say I'm a curmudgeon. Maybe the knives are like that, I don't know. But after a regular sharpener, they can cut napkins.