Review on Sharpening set Ruixin PRO IV RX-008, steel by Aneta Joanna Siudak ᠌

I sharpened an ordinary kitchen knife, many will say that 30 degrees is enough for a kitchen knife, but I wanted to make it sharper. Different pros: The design from an engineering point of view is interesting. The possibility of uniform sharpening along the entire length of the blade. Some cons: A little upset that the maximum (or minimum) acute angle of sharpening the knife is about 25 degrees. I expected a sharper sharpening angle, but the "sponges" of the clamp are massive and interfere. The design seems a little flimsy - let's be careful