What's the proper method for using crock sticks?

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Hey guys-

I picked up a Lansky ceramic crock stick set today,("V" config.) but I've never used one of these before. No directions on technique were included. It's basically a wooden block with two sets of holes, one for 25 degree angles and one for 17 degree angles. I figured it would be intuitive, but I don't really understand how you're supposed to hold the blade and draw it in relation to the sticks. What's the secret?

Also, I've used a Gatco system that clamps the blade in place with decent results. While I can get blades sharp, how can I acheive that polished razor type factory finished edge? Seems like I can get my knives close, but I'm missing a final step. Any thoughts?

Thanks-

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Anyone?

 

[Jeff Clark]

Orient your blade with the edge pointing straight down. Stroke the blade alternately on the right and left using downstrokes with the blade kept in the edge-down orientation. A fine ceramic rod does not remove a lot of material fast. If your knife is very dull start with medium grit rods (if you got them). Some kits have diamond rods and are faster.