I take a great deal of pride in hand sharpening my good knives. It is kinda like cleaning your guns before a good match or competition. I know if I do my job then that tool just glides through the thickest meats like butter. I learned this way back in HS when I discovered how Buck knives recommended it done and sharpened a really rusted and beatup fishing knife. I used it to fillet steaks for a BBQ and no one watching could believe slicing was that easy. For the lawn mover I use my dremel but for the kitchen I use the good stones.