It's possible to sharpen it with the Aligner. The one possible downside is, you might need to reposition the clamp on that long blade, in order to reach all of the edge with the existing hones, and maintain a reasonably consistent bevel angle. With a larger bench hone, it'd be possible to cover it all in a longer sweep.
Another possibility, assuming you don't have a bench hone, is to use sheets of wet/dry sandpaper on a hard, flat, smooth backing (like glass, or even on a smooth countertop). Moisten the surface you'll put the paper on, and the paper will cling to it (this is how the wet/dry is often used anyway). Put the clamp on the blade, set it for your preferred angle (probably at/near the lowest setting, if you're working on the counter), and just sweep it across the sandpaper, heel-to-tip. Use LIGHT pressure, as you don't want to cut the paper. Using water for lubrication on the paper will help in that regard.
{ Edit: When working on the countertop, if you find the lowest working angle's still a little too steep with the Aligner clamp, put the sandpaper on a piece of wood, with the clamp sliding on the counter. This will elevate the honing surface a bit. Use something with a thickness similar to a bench hone, maybe 3/4" to 1-1/2" thick (like 3/4" mdf, or a section of smooth & flat 2x4, for instance). }
Here's a demo video from DMT, using a bench hone. It illustrates the sweeping technique pretty well. The difference in the video is, since they're using an elevated honing surface, they've further extended the clamp's support arms for the elevated hone:
http://www.youtube.com/watch?v=iZOM_3Xi8O0&feature=related
For a kitchen knife like yours, I'd think something in a medium grit should work well (400 - 800 grit). Practice the sweeping technique on the bare surface, for a while, to get a feel for it (tape the edge of your blade first, to protect it and the surface you're using). With the clamp/guide, you should be able to put an excellent edge on your knife this way.
Having said all that, IF you're still uncomfortable with it, the obvious 'safe' option is to send it back in to the maker for re-sharpening. In the interim, I'd still think you'd enjoy practicing the above technique with another 'less expensive' knife (
).
