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If you've got the cash I say give it a go, I like the look of the Horl thing. Personally I just use a whetstone which I think a lot of people over complicate. You just need to find the angle of the blade, hold at 45 degrees and swipe forward and back. You can feel if the blade catches and do the very tip separately. It's a 10 min job once every few months. My knives won't slice the top 3 atoms off a tomato but they'll go through it with very minimal force.
Sumo
I already use a bench grinder with mdf discs one with silicon carbide grit, the other with a polishing compound for sharpening bog standard knives (eg sebatier). It is great and super quick and easy and gives me shaving sharp blades in seconds. But it is not so good on harder steels (eg a couple of pocket knives) and I wouldn’t want to use it on hard steel Japanese blades. It means I don’t give a fuck about dishwashing the standard kitchen knives as it takes 15 minutes 3 times a year to keep them all super bastard sharp.
I have a couple of whetstones but it appears to take ages and technique is not dialled. So I wouldn’t use it on fancy knives. The Horl system appears to be good but on Reddit sharpening threads the utter knife geeks claim they can all do better with a whetstone. I have too many areas of nerdy specialism (food, coffee, cycling, yoga etc) and spending time learning a skill when it appears there is a tool that can achieve a very good but not perfect result seems more than acceptable to me. I have yet to see anyone say they made their knives worse using the Horl system, but know lots of people who have rounded blades by using whetstones badly.
I can now justify the Horl purchase as a research project for the benefit of my fixeh friends.