Damn that's expensive. A lot of kitchens have a 3 stone sharpening system. I have this one at home also.
Once you have good knives and get a good edge on them I probably only use the stones once or twice a year. The trick is to keep the edge on them honing them with a diamond steel all the time
Norton 3 Stone IM200 System
Wusthof Industrial Diamond-Steel Knife Sharpener - 9" - Save 36%
The trick is the angle and the correct pressure front and back side of the knife. Do it slow. Speed comes with repetitions. ''I don't recommend electric sharpeners as they take off to much of the steel of the knife and eventually it gets bowed and is useless