The pros won't be wrong about this, but I'm glad they've tried it out before I do.

The graphic actually makes me fearful of not being able to control the rate of stopping, as though I'd somehow lose the ability to modulate the depth of edge applied to/into the ice.

I am also worried about how long a sharpening like this would last (something the pros won't care about). I can go half a no-hit season with a traditional sharpening and higher end blades, so long as there is no blade-to-blade contact to flatten an edge.

With the new process, I bet any grit on the bench is going to nick up blades quickly.