I have the Ken Onion WorkSharp. I bought it before I purchased the WE. I love the WSKO, but I won’t use it on any of my nicer knives. More and more, my knives are becoming “nicer” and I may look to sell the WS soon.
I think its robust enough for a kitchen to use on a regular basis, but it produces a lot of dust and shavings both from the blade and the belt. The angle guide is far from ‘foolproof’ as it doesn’t support the blade for its entire length. I actually get much better results when I don’t use the guide, but again, it may be “good enough” for a kitchen.
I can produce shaving sharp results with the WSKO but like anything, there is a learning curve. I’m not convinced it’s the right machine for a restaurant but I suppose it’s an option. It is faster than the WE but I’d agree with just about everything already stated about it.