I have an edgepro with shapton stones...and after getting the chef's choice 15 degree I'll never go back. I can sharpen all of my japanese knives in the time it takes me to set up the edge pro. Results are consistent and equal to if not superior to the edge pro. Sharpening snobs need to get over themselves, I need sharp knives not devote two hours to sharpening all of my knives. with the EP you tend to put off sharpening until you have several to do, chefs choice means you're sharpening the knife that needs sharpening.
I have the Chef's Choice 3-stage system, and have used it for 10 years, happily. There's a curve, though, if your knives are sharpened at a different angle than this uses. Having an adjustable angle would be great. Pro-tip: Use your steel every day before you start chopping , otherwise you're using the rolled edge, not the sharp edge. Trust me, it's enough effort to sharpen knives this way, you'll never use the more effort-intensive methods often enough to keep your knives sharp.
A sharp knife is a safe knife.