As an ex-engineer...
speaking as an ex-marine engineer with a lifetime of sharpening just about everything. (But as beginner cook).
Forgive my ramble around this topic...
There is no way to get a quick super fine edge.
Sharpening involves removing metal. Fast sharpening is like hacking branches... you will get a sharp edge but not that 'razor fine' edge a cook's knife needs... Initial cutting after using a grinding tool will be good for a few minutes. This machine will be grinding, not honing... that's why it is also fast. After using it you will have a knife that feels like a razor, but this is the rough 'wire edge', which is left at the end of the blade after such an exercise. A wire edge will wear off in ten minutes or so of work.
Also there is the question of the angle at which it grinds... The Rouxbe video shows how to hone the blade to a fine angle. This edge will last.
I get stunning results using the Rouxbe training video... Before that I sharpened as an 'engineer' using ceramic stone sharpeners. Which are probably the manual equivalent of what you are looking at(?)
A wet honed edge cannot be beaten. Dry grinding produces heat and roughness... Water is a lubricant... honing with water really gives long lasting sharpness which a few swipes with a steel will keep in order for months.
No short cut here... You won't see a traditional barber happening his cut-throat razor in a machine...
PS Further above I queried the Rouxbe video on soaking ceramic stones for 30 minutes... Older ceramic stones needed this... Test: Take your stone and dribble a little water onto it. If it is absorbed (like blotting paper) you have a porous stone and it will need soaking for 30 min or so. If the water just sits there then you have a 'barely porous stone' and 3 min of soaking is enough. The simple eating of the pudding is if the stone keeps a pool of water on it while you hone... if it does your stone is wet enough. If it doesn't then the stone is too dry and needs more soaking.
Hope this is helpful.