Review on Master Grade Sharpening Stick for Enhanced Precision by Richard Simmons

I needed a sharpening rod that could be used on my Japanese knives which are rated 63+ on the Rockwell scale. I use my knives often and always try to keep them sharp. I use this rod about once a week and so far all my knives have been insanely sharp. I even used it on one of my German knives I recently used to butcher fish. The fishbones made a small dent in the blade of my knife. I made a few strokes on the grooved part and then finished on the smoother side. Now this knife is like new.