The cheapest way to sharpen is with bench stones, and when done regularly & properly - you're not going to eat that much steel as you won't have to. If you keep your knives sharp by keeping them true with your steel (on the Ikons) and maintaining/touching up your edges on the strops, the time between sharpenings will grow. And when you do, it will not take long nor will you remove much metal... you won't have to.
That strop kit is awesome http://www.chefknivestogo.com/haamstkit.html
, and the basic sharpeners set gives you really everything you need and can grow into, as well. http://www.chefknivestogo.com/knshcoset.html
You can watch these videos to learn, and you have us for tips, tricks, & advice.http://www.chefknivestogo.com/vitu.html