Instruction: Given the user's review, identify the user's sentiment from the listed options. Answer using one of the options.

Input:
Tried it out on my two 8" chef knifes, a 6" boning knife, pairing knives, even a few old steak knifes. All were much, much sharper afterwards. Not every knife will be as sharp, but that's more from the quality / design of the knife than the sharpener (cheaper metals and stamped knives will never hold a good edge for long).

Quick to learn (I did read the manual), and after the knives had been sharpened correctly the first time, much easier / faster to keep them that way every few weeks.

I've used a manual sharpener for years (Chef's Choice 440 2-Stage Manual Sharpener), which does a fine job for a manual sharpener, but if you want sharp, really sharp, you need some thing better.

My wife and I have a smaller kitchen, with counter space a premium. The blender, food processor and mixer all go back into cabinets, but this one will be left out.

Options:
A: very positive
B: positive
C: neutral
D: negative
E: very negative
Answer: A: very positive