Oh wow - would love to know what you got for sharpening, or what you'd suggest for the home cook?

When you say ugly/clunky - I'm guessing you mean it's a bit heavier, or the weight will be off compared to a good high-end chef's knife? (I don't have anything like that, haha).

I did note on their FAQ they say to never activate the blade whilst sharpening:

https://seattleultrasonics-ceizljlxnpt.gorgias.help/en-US/ho...

> Do not activate the ultrasonics during sharpening - this can damage both the blade and your sharpening stones, as the ultrasonic movement is too aggressive and not evenly distributed across the entire cutting edge. Also, reshaping the blade to a different belly curvature or tip shape can cause it to fall out of tune, so avoid removing more material than you would during normal sharpening.