only problem with the worksharp is it is incredibly easy to grind off the point of the blade. I haven't yet figured out how to keep that from happening...
You have to NOT pull the knife all the way through. I stop just as the tip gets about a third of the way across the belt. I actually don't even use the guides. I have the handle clamped in my bench vise with the belt running down, facing me, perpendicular to the ground. I then free hand sharpen. Not super easy, but I used to work for a custom knifemaker, so I have a little technique down.
