Listen if you are not skilled or even mastered the Lansky is the way to go for quick and accurate sharpening. My father and I reuse dulled broadheads by throwing them in the lansky so I think it is an amazing set for all knife owners.
I'm going to stumble through this one as I'm not any sort of expert on this subject. Forty plus years ago, I worked as a very limited short order cook and use a trapezoid shaped sharpening rod and was marginally good at it. Where I started making progress at it was when I good an excellent set of cutlery for the wife. At the suggestion of the store owner, I bought a sharpening set that was comprised of two ceramic rods and a wood block that had two sets of two holes drilled at different angles, one set for thinning the blade and one set for sharpening the thinned blade. I cut myself nearly to the bone after working the blade one day and had to go get stitches to patch up a finger. I looked up the site you referenced and it appears that they have a four rod system that looks very much like my two rod system.
I use the Lanski system and get decent results. It is a little cumbersome setting up the stones and guide rods but not too bad, I enjoy sitting on the porch “puttering” with my knives. On the cheaper knives I can’t seem to get a good edge even with the system but that’s probably not the stones fault.
I tried the Lanski and it worked however I found what dantefordman said to be true. I now use Diamond Combination Bench Stone | Smith's - The Edge Experts diamond stone for my hunting/pocket type knives and use Shapton glass stones on my high quality kitchen/butcher knives. Now with that said anyone can learn to sharpen as it is a learned skill that simply takes practice. For that buy some cheap carbon knives like old hickory and learn to sharpen them. I say old hickory namely because they will take an edge as not all will regardless of what you try to sharpen them with.
I have used the Lansky System for amost 25 tears. The best way to get a precisely angled edge on a blade. I do my kitchen knives at the smallest angle, my pocket and belt knives at the medium angle, and my bayonets at the steepest angle (I think that's 25 degrees, I don't have my Lansky in front of me).
For my el-cheapo chinese pocket knives I just use one of those pocket sized pull thru two sided deals that have a carbide angle on one side and ceramic on the other - Smiths makes them and Gander, Ace Hardware, etc sells them for less than 5 bucks.
I have a Lansky Deluxe system that I use. It's time consuming but worth it. For my EDC pocket knives I use a Chef's choice electric sharpener which also works well and the Trizor edge (or whatever they call it) holds up pretty well. The Lansky will put a razor edge on a quality piece of steel.