They saturate quickly, with this stone even less porous than the those other stones just mentioned. Essentially a splash and go stone. The stone immediately feels smoother than the 1000 grit stone and is aggressive. Produces a very fine slurry. Not a muddy stone. An extremely pleasurable stone to use.
I use a Damascus clad Moritaka Nakiri and specifically am going to remove some scratches right behind the edge and demonstrate this technique. I take advantage of the knife's patina as a substitute for the 'sharpie trick'. I also blend the area behind the edge into the edge. I demonstrate fine angle control to produce a convex grind while thinning the edge and removing the coarser scratches in the processs. You can hear pitch changes with angle changes. I demonstrate how to control the instant of burr formation by 'sneaking up on the burr' - an advanced technique that many Edgepro users are familiar with that equally applies to freehand sharpeners. An excellent stone for use for touchups. A superior stone compared to a 1500 King or similar stone in every way - perfect for use in a typical sushi type restaurant. Very similar to the type of feel associated with Chocera stones - just a bit harder. Gives an edge perfectly useful for many kitchen tasks not requiring a highly polished edge.