Fail on my part 
That said, it really is pretty simple to learn. Convincing yourself to try it may be the hardest part.
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This is the one?
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Precisely. When I came back from visiting Japan in 2019 I promptly went and bought a stone set. It remains in the box.
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I have that. Works fabulously for my pocket knife. No way I’m using it on my kitchen knives. Too brutish.
Well, thanks for trying to deliver the highest quality solution!
As for whetstones, I have been tempted by people saying just what you are - it’s pretty easy. I would be willing to try it out, but I don’t want to make the investment in some quality stones and set up support, then effort to learn a modestly decent technique, only to find out all that effort isn’t worth the risk/reward to me. Then, I’m always going to need the quick and easy solution (which is kind of this thread’s theme) for when my wife is prepping food and says, “Hey, this knife is dull.”
So, I might find it no big deal and easy, but I also might find it not and don’t want to jump into the deep end without being convinced. Having said that, I did invest in the Ken Onion setup (David just referenced) and it is definitely not a quick solution considering the setup and the constant changing out of the belts. That’s why I said upthread that I would trade that last 5% of quality for a quick and easy solution.
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That’s what a honing rod is for. Assuming you sharpen your knives regularly, they won’t actually need sharpening on a moment’s notice, just honing.
I disagree with this. Depends on how you use it and what your tolerance is for the cosmetics of your blades. It certainly can be brutish if you are running the lower grits belts at high speeds. If you’re not careful, it can scuff up your blades (cosmetic). Even with careful use, it still won’t quite get you to the level of good whetstones, but plenty good enough for me. As I mention above, the set up and use isn’t an everyday quick solution though.
Cheap stone that works fine if you want to try it out. I use this and then switch to Shapton for 2000 and 5000.
Often for my less expensive knoves that I abuse, will only use this stone.
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That’s odd. The ease of use and speed is one of the top draws for me. Just the other day I was cleaning the garage and saw the box and remembered it was time to sharpen. Pulled it out, plugged it in, 10 passes on each side, back in the box and literally 2 minutes later I was done.
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I agree with Brian. Start with an inexpensive combination stone from Amazon, and worst case you’re out $20-25. These stones are good enough, and I’ve bought them for out of town relatives where I’ll sharpen their knives when I visit.
Id recommend a combination stone with 1000 and 6000 like this one from King. 400 is too coarse unless you’re dealing with knives with major chips and damage you need to grind past.
Did you run through a series of 3-4 different grit belts? For me, it creates some dust, so I need to set out a large towel on the counters, then line up a series of knives and go through several belts. Maybe I’m doing it all wrong. The set up isn’t huge by any means, but the process is certainly not 2 minutes for me. Maybe I’ll pull it out today and go to town.
That’s what I do now. Sometimes the knife needs a real sharpening though. My wife is not careful at all with her use, but I’ve segregated my quality knives that she doesn’t use for routine things.
Any time I sharpen knives of friends, they are so dull, i have to start here. I also have three knives that won’t hold an edge and those also need the 400.
Agree if people have good knives and keep them in decent shape, the 400 isnt needed but I just haven’t found that to be the case.
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Perhaps, but I can’t afford the La Tache sharpener. 
Why would you do that? Once you’ve sharpened the knives and gotten a good edge, you don’t need the heavy grit again unless they get damaged. Every couple of months you only need to run them through the X4 belt 10 passes each side.
Also the heavy grit is only used for things like axes and hunting knives and the 6000 grit is only used for serrated knives, so you would only ever run through two belts. (This is all in the instructions.)
I use this guy. Send a dozen knives at a time, great service and the turn around is quick.
Agreed. I took 4 knives there to be sharpened and they did a great job. Very good service, I’ll be going back again!
I would snag a 400 grit stone, they are not expensive, and MUCH faster if you run into a chip. Combo stones are best for storage imo, and then get a diamond stone also to keep them flat. Not as important in knife sharpening as tool sharpening but eventually you are gonna wear a trough in the stone. i don’t use Bob’s method, but its not a bad one. lots of ways to approach.
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I’m a happy Horl’er. I’m far from a profession chef, but I cook a lot and use my knives daily. I just don’t have or want to invest the time and effort to learning to use stones. My knives are good, but not amazingly expensive in which case I might care more. The Horl does well and is very easy.
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Yes! Sorry, @David_Bu3ker, didn’t see your reply earlier.
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Just want to say how much I value and enjoy the breadth and depth of knowledge sharing on wine berserkers.
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