Smaller / and thinner knives can be tricky on the Gen 2. The Gen 3 has a totally different clamping system which probably works better. But I have no experience with it. Kershaw leek is no problem, Scallion is probably fine on the Gen 3, the Gen 2 has one big clamp like the Worksharp so the stone might hit the blade holder. I have a Kershaw baby Boa, smaller than a scallion I think. I can give it try later and report back. Some longer thinner knives like filet knives can be a little more of a challenge, because the thin blade can flex at the ends. I usually support the loose ends with my free hand. I have some 2" inch folders that I just do by hand, like case peanut sized. My kitchen knives usually get sharpened on the Ken Onion worksharp. But I have done a couple of 10" chef knives on the Xarilk.
I think the Gen3 is similar to the TS prof, I think the other is similar to the Toor. So comparisons of the pros and cons of the those systems might get you more info.
What are issues with the Worksharp that you like to see addressed in your new system?