I also have a Rika 5000. I've bought and used and sold MANY stones, and the Rika 5000 is one I've kept and always will. It's a phenomenal stone and a very good decision among stones at that level. Just make sure you're plenty sharp when you move to it. It will give you a wonderful sub-mirror finish. (There's actually a Japanese name for that level of polish, which Japanese knife makers prefer). The Rika will give you a super finish for push cutting, which is especially useful with some kitchen applications. I don't use my Rika much though, as I've gravitated to a little more toothy edge. I find that slicing a tomato is actually easier after my Cerax 1000, than after my Rika 5000 due to the toothier edge. I like to use the very high grits for push-cutting blades (whittling, wharncliffe/sheepsfoot, and the 1000 for main cutting blades (clip/spear/pen) which makes my Calf Roper my favorite all-around knife: each blade with a different sharpening and for a different purpose. Also, soak the Rika just until the bubbles stop (about 10-15 minutes), as I find the stone gets a little soft if soaked much longer. And because this is a fairly soft stone, be extra careful with your technique, as it's easy to gouge. One additional note: don't waste your time using the 5000 on softer (German) kitchen knives, but it REALLY shines (pun?) with good Japanese knifes. Another great alternative to the 5000 is an Arkansas surgical black or translucent. ENJOY