Very happy with mine, but with a caveat. The way it works requires you to be a bit ambidextrous. Meaning you have to guide the bar that holds the stone with your left hand for one side of the blade, and your right hand for the other side, which can be awkward until you get used to it.
As others already said, you shouldn't need to do a full sharpening often unless you have really soft metal knives, or abuse them. But it will put a great edge on. There are some enhancements and tricks to make it even easier to use. If interested, pm me and I'll point them out. Or you could go old school and just get a set of good stones and learn to use them. If you do go for the EdgePro, look into the Chosera stones.
If you only have inexpensive knives, it might be a better choice to go with the Chefs choice or Work Sharp, much lower investment and they both work ok, I just wouldn't use them for a higher quality knife. I've had the Chef's choice for 4 or 5 years and use it for most of my Victorinox/Forshner knives we use at comps. Quick and easy.