>>... Keep your knives in the drawer, and I guarantee you they will stay as sharp as the day you bought them.
Minor nit here: they will *not* stay sharp in a drawer unless you have some kind of divider to keep them from banging into each other - or you have them in sheaths / sayas.
Personally, I use a Worksharp belt system. Like using stones, there's a bit of a learning curve, but it's a lot faster than stones - and you can easily reprofile things like the spine (got a corner that's making the side of your index finger hurt? Round that a bit and you're good).
IMO the very easiest system for someone to learn is the Chefs' Choice sharpener (same system as is used in a lot of commercial kitchens - but those have sharpening discs on replacable cassettes). Their 'trizor' multiple angle edges seem to offer a combination of good edge retention,'handling' like a steeper edge, and blade life. Here's the thing about those: they do a decent job, are fast - but a lot of home sharpeners move on to other systems (or stones), so there are *used* ones on eBay that are *fine*. I've bought a couple for friends who live so far away that I can't sharpen for them (TSA does *not* like blades in carry-on lugggage, and stuff gets stolen out of checked luggage*).
From the look of the system in the article, it's a conical disc sharpener. I've used some of those over the years but haven't been mush impressed. I'll check this model out, but I'm *fussy* about edges in the kitchen.