I bought the Lansky set up. I'm looking for something that might be more time friendly but will not sacrifice a good sharp edge

Get a good set of Arkansas stones.

1000 grit ceramic sharpener and a leather palate with jeweler's rogue in it.

For the absolutely best edge, find a local company that sharpens restaurant knives. They have professional polishers to do the edges with, rather than stones. Up here I use Denver Cutlery, its about 3.00 and 5min per blade, while you'll have one of the best finishes for your knife that its possible to get with as little metal loss as can be managed.

Its a worthwhile investment for a good blade.

I have the lansky system and i love it. Tip: i use a red Sharpie along the edge to make sure im getting it even and its works great when working on a knife that you have not sharpend before. That way you know you have the angle right and the edge is sharpend the full length of the blade.You would be surprised to find that the leading edge/tip is not finished(still see red). For a quick refresh i use a pull through with ceramic wheels, its the same one i use for my Henckels kitchen set. Just make sure the angle is the same. All of my knifes will shave. I look at sharpening knifes the same way i look at cleaning my firearms, they are both tools that i depend on to save my life and they deserve nothing but the best. That and i just enjoy spending time with them ( i think i need help).

Where are they located, have some kitchen blades that can use a new and improved edge....

http://www.denvercutlery.net/

Uhh, 55th and Pecos basically.

I am with you on that. I keep a 1000 grit stone and leather pallet around for field sharpening only if the blade is damaged and is likely to be needed before I can get home. At home, I use special machines and custom made belts and wheels for the best possible sharpening. You simply cannot beat stuff like that with anything carry-on, not to mention that someone schooled and experienced in blade smithing is going to be able put an exceptional edge on a knife by muscle memory alone, combine that with education and personal experience.

5 years ago, I use to think that there couldn't be a whole lot to just sharpening a blade. BOY was I wrong! I don't know what professional sharpeners charge, but they're probably worth the price.

A man's gotta know his limitations. Why ruin a high dollar knife with a 3.00 whetstone and inexperienced hands. Its just smart money to get a professional edge polished.

I agree, have a professional do it if possible. I am a wood carver and have had to learn how to put mirror finishes on my chisels and knives, it has only take nearly 15 years to learn. When I lived near a blade-smith, I had him sharpen my chisels and knives...money well spent.

Lansky's are great, a good edge takes time, a good strop helps too.