Ruixin Pr0

[Timmah!]

Sounds like a Manga title, but it's a knife sharpening system.  Looked around & decided it was the best value.   Always caveat Emptor when shopping; due diligence for purchase price as with previous consideration of product candidates:  Did a little searching & found what I thought was the best balance of price & quality, features.  $30 with 10 stones.  And definitely a better price than these folks  who want to charge you 5X the going rate for the privilege of having their name on the bag.  Anyhoo, anybody ever use this brand?  How were your results?

[WeednFeed]

Very nice, I’m sure it will serve you well. It is funny how marketing and name brand drives the b price up so much. 
All these North American companies out sourced so many products driving up their profits. Now those same factories are sending those same products to N/A under a different brand for 1/4 the price. It is very hard to purchase anything made on the North American continent now 

Funny I never remember getting a discount on pricing when these companies retooled overseas!

ive had this set over 25 years now. Only has 3 stones but does a great job. Great for taking on a hunting and fishing trip. Nice and compact. 
 

[Timmah!]

26 minutes ago, WeednFeed said:

 

ive had this set over 25 years now. Only has 3 stones but does a great job. Great for taking on a hunting and fishing trip. Nice and compact. 
 

Yes; & from doing some reading on systems, sharpening applications & principles, that's all one really needs.  A super-sharp, highly-polished razor's edge is hyped in marketing, on cooking shows & in enthusiasts' sites in articles & comment sections.  Anybody with a passing familiarity of knife sharpening & tests has seen the 'will it cut paper' test; it's just not what's best or practical for a knife's optimal kitchen performance.  A razor-sharp blade that's been highly polished will have a thin edge that will dull quickly & require frequent honing on a steel.  Many people then make the mistake of resharpening their blade instead; grinding away steel & shortening the life of their blade.  A blade that's done 80-90% as sharp as possible will work much better for 2 reasons.  The thicker blade will hold its edge much longer & not roll over, requiring straightening on a steel less often.  Although it may not be 'sharp' enough to push through a piece of paper & shear of a piece, it will slice through food items much better due to the micro serrations along the blade when sharpened to something less than a high polish.  

[TBB]

Looks like it should do the job nicely

[GhostfaceJim]

I have a knife that needs sharpening and I was just gonna take it down to the guy at the flea market.  He sells and sharpens knives!  Looks trustworthy