I've had one for about 3 weeks now, it takes a little getting used to.
As you've said, you don't clamp the blade, you kinda have to float it across the platten/base, as you stroke the stones against the edge.
Long slow strokes are always better/more effective

. Always keep the edge of part you're sharpening parallel to the edge of the base,(you'll understand when you use it)
It'll reproduce any angle, and once you reprofile all your blades, you don't even have to remember what angle you used, just use a sharpie to mark your edge, than adjust the angle till the marker comes off. Lock the angle and a few swipes with fine grit and your ready to slice. You can also use the steel,(additional $15 cost) to bring your edges back up.
This thing really shines on kitichen cutlery and bigger chef's knives. Smaller blades take a little more practice, but it does a great job on all, including chisel ground tantos.
To sum it up, it's well worth the money, it can do what Ben says it will, and been is a great guy to deal with, makes a great product, and takes great care of his customers. (Ben do I get a discount on my Professional when I'm ready to upgrade?

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