Bam!
Just kidding, I do remember these, but I am paying close attention to this thread, I have a very nice and fairly expensive set of knives my brother bought me as a wedding present back when I was a sous chef, while I'm perfectly happy using a steel on them, it would be nice to have a good system. Then again at 600 bucks which is about the value of 3 of the knives, I might just end up having them sharpened every year or so by a pro.