I agree, it's a bit overpriced. I like Bob's knives but they are not what I would buy, asuming that I have that kind of money to throw on a knife. I think that his sharpening kit is also expensive, but sometimes when you go to those kind of seminars, despite that we already know 99% of what they teach, most of the times there is at least one valuable pearl of wisdom that makes it worth.
And since it's something more "hands on", it's going to accelerate the learning curve, I'm sure that the actual feeling of a burr when somebody is teaching you in person, and letting you touch that blade with the burr, and making you feel that same blade once deburred is the kind of lesson that you can grasp in minutes when you're being taught personally, and sometimes when you're a newbie and learning from reading or watching on a screen you don't know if you're doing it right at first.
I think that along my career, I've "spoiled" at least a dozen of knives (Sharpening in such way that I made the blades uneven and when dicing a tomato or a bell pepper the pieces remain together because the skin wasn't cutted) I pulled wires (I didn't know what it was, since we don't even have a word for that), I scratched knives in a horrible way (Thinking that almost a 0 angle was going to give me razor blade edge), I "rounded" the tip of several knives, I got edges that when cutting, the knife was getting an angle, as if the knife had it's own will, and it was impossible to get thin slices or julienne anything.
If I've had the chance of getting a lesson like the one that now is being offered by Sur la table a few years ago, believe me, I would have taken it... If you ask me know on spending that money for sharpening lessons... I totally agree with you... I better buy a great knife or a couple of great stones. And specially in my geographical circumstances, If I had the money and time to fly to any SLT store... I better buy a plane ticket to Monrovia CA and invite you a thick steak, medium rare with potatoes and a beer and while enjoying the meal I'll ask you several questions on sharpening. Something along the lines of : "Everything You Always Wanted to Know About knife sharpening: But Were Afraid to Ask"
Best regards amigo!