A word of caution: If your knives have a ‘heel’ at the back of the blade near the handle, as many quality knives do, these sort of sharpeners will not be able to sharpen all the way back, and will leave your knives with a gap between the blade and the cutting board.
If I hadn’t just gotten the 130 last year (for quite a bit more), I would jump on this. Cooks Illustrated loves these things, and they are like magic. Right after I bought it (the 130), I sharpened all of my then-dull knives, including the cheap ones. None of them have required sharpening since then (although they do need to be steeled regularly, as does any knife).