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Very good points Hanns. It should be understood that the finished product is much more important than the time it takes to complete the job. I've been sharpening professionally for over two decades and can testify that my most loyal customers are those whose knives were previously sharpened by "freehanders". What I've noticed is that the edges they produced, although initially appearing to be sharp (functionally), were actually very ugly (rough) under magnification. As with everything in life, the edge of your knife is only as good as it's weakest link, and in very little time the weaknesses dominate the users experience, particularly in knife demanding businesses such as restaurants. Simply put, a carefully sharpened knife (using a precise, repeatable angle) will stay sharp much longer than a "quick and dirty" freehand method. Thanks for sharing your knowledge and experience!