Agree. I asked because of the worksharp link cheesy posted.
I have the worksharp belt and use it for my pocket knife mainly. About 15 seconds and it’s sharp again on the brown belt. I’ll do some other kitchen knives too like you mentioned.
I bought the ken onion version a few years ago, and couldn't like it. Did at first, but I couldn't seem to keep things even.
So now I use a very worn 220 on the 2x72 to raise the burr and a leather belt on my 1x40 with compound to polish it off
