I’m waiting for the knife snobs to jump in and rip on the Worksharp people (of which I am one). If I had some really high-end knives, I’d either take the time to stone sharpen or have them professionally done. But My knives are mostly cheapies. I think my wife gets them from her Pampered Chef friend. Anyhoo, the argument is that they take off too much steel and that the tip becomes dull if you’re not careful. That might be true, but I have 20+ year old knives in the drawer that I make surgical-sharp 2-3 times a year with my Worksharp and they don’t look any smaller than the day we got them brand new. The tip-dulling thing is accurate, you just have to be careful and pull-out a little early
No regrets with my Worksharp!