I love it. I was nervous at first but started in on it and it's my favorite sharpening method. Screwed up the first couple of tips on some cheap kitchen knives but I can now get my blades shaving sharp in just a minute or so. Gunfixrjoe noted that if you stop your knife about a third of the way along the belt you don't mess up the tip. Followed that advice and it's been fantastic.

Pros:
- Even grind/angles on both sides
- wicked sharp
- convexed edge
- relatively easy to master (or at least become proficient)

Cons:
- need to buy replacement belts
- slight learning curve
- Your blades will all have a convex edge profile that you will now be wedded to (strops, sandpaper/mousepad, or continued use of a worksharp/belt sander