I have found the quickest and easiest way to sharpen is to be really good at it.
The picture of a steel grooved honing rod made me cringe a bit, not gonna lie, so I will start by saying that is not sharpening. Honing rods are good for soft German steel or soft carbon butcher knives. In most cases they are used completely wrong and do more damage to the edge than the user realizes. It would be bad news on your S30V knives due to hardness and alloy content so avoid that.
I would recommend a coarse/fine DMT diamond plate, DMT aligner clamp and a strop with some diamond compound. The clamp will hold your angle steady while the diamonds quickly sharpen the edge and the strop for final clean-up. The clamp is a good teaching tool and will allow you to advance to freehand easier.