I was thinking about thisLansky Sharpening Kit
With 9.5k reviews and a 4.5-star rating I assume it's decent but wasn't sure if there's better.
I have a set of stones for my woodworking chisels and planes but I'm not sure I want him starting on my Shapton stones.
In reference to your second link, I've used a similar, but perhaps slightly less sophisticated version:
https://www.amazon.com/gp/product/B000B8IEA4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
My assessment is: Kinda fiddly, but it does work reasonably well. Depending on how bad the knife is, the sharpening itself doesn't take long, it's really switching grits that's sorta annoying. It looks like your system might handle that better. On the other hand, the Lansky is only $50 right now, haha
If you do go that route Chef's choice is a good brand. However the key imo to why those type of sharpeners aren't good is because people buy them thinking there is no skill involved, but there is. Most of those sharpeners will allow you to tilt the knife quite a bit. So you still need to be worried about being consistent. Something to look for is the length of the slot. Pictures below
The length of the slot helps stabilize the knife. So you're less likely to be inconsistent or mess up.
Honestly though something else to consider is the Lansky. Amazon has them. They do a good job. It removes a lot of error factor but does require a bit of knowledge. Mainly how to identify a bur and how to de-bur. Nothing particularly hard.
This is what my family has always used for our hunting knives and it should work as well for cooking knives.
I've had a lot of luck with the Lansky Sharpening system. I also recommend the little spindly mount if you don't have a vice. It isn't really necessary, but I find it makes sharpening a lot easier.
There are a lot of videos out there, but this is the one that helped me the most. I know it's not recommended to sharpen a knife by moving the stone backwards (from tip to handle) but I've tried to replicate his methods and had fantastic results.
That said, it takes some practice to develop a feel for how much pressure to apply and what motions to use. It took me about a month of not-really-sharpened knives to realize that I wasn't using anywhere near enough force with the coarser stones to form a burr. This guy outlines how to feel a burr pretty well (the whole video is a bit long, but definitely helps with some little tricks.) I also run my nail along the length of the blade to feel for a fully-formed burr.
Other than that, just keep practicing and trying new techniques, and find what is most comfortable and efficient for you.
