These stones are truly amazing, I have the 150 and 400 grit stones and I have been bringing up new edges on ALL my knives. Please use them wet and rewet them every 5 minutes or so. They will slurry, you will love them for that, even though the slurry will fall down on the sharpmaker (but that's a non-issue IMO).
They will clog up faster than you think, so if you're
reprofiling multiple knives, don't. Finish one knife on the moldmasters, clean them, then start on the next knife. If you're just sharpening multiple knives, then I can verify that it's not an issue. Reprofiling on these stones takes time and patience.
A couple of notes: The grits that I have work well on good edges, meaning that they will make quick work of factory fresh edges. If like me, you have put your (kitchen) knives through a terrible carbide sharpener... Let's just say that I'll be putting in an order for some 80 grit to chew through my mistakes. (I learned a lot in a year haha)
I can relate to what
wade7575
said about the stone skipping water, because I have another silicon carbide stone that is more dished than a chicago pizza
. Although I haven't experienced that with my own triangular stones yet, I will probably be learning how to dress and level stones soon, and treat them with the same respect as a regular sharpening stone.
DeadboxHero
and to anyone else reading this, I think it might be slightly better to get the thin rectangular stones for the sharpmaker, because I think that once my stones dish, the ability to maintain the correct angles would become redundant. But then again, I have A LOT of knives left to sharpen, and sharpen, and sharpen...