Yesterday I got p***ed at my fine india; it just wasn't doing the job with sharpening my knife like it should. I've always had a bit of difficulty using finer, harder stones on knives. I became so angry that I applied lots more pressure onto my Sabatier chefs knife 1095 carbon, much more pressure and the edge I got really looked professional and the bevel quite even all the way along the blade. And it cut thru veggies as though it operated on its own power. Hmmm, something to be said for using firm/firm-heavy pressure with this stone. I wonder if the same pressure should be used when sharpening with a soft arkansas and surgical stones.