I'm not looking to learn a new skill; how do I make my knives better at cutting?
Yes, you can keep an everyday  useful kitchen knife serviceable with the Anysharp you linked.  For the majority of non-serrated knives sold in a supermarket it will be fine. I've got one, and use it on my Ikea, Sainsburys and Victorinox knives.  I can get a better edge with stones, but only once I've got my hand back in, so I don't bother.  I've got some better knives that it doesn't work on because the angle is different - so I end up not using those as much.  It's a bit aggressive really, so probably wouldn't be ideal on a quality knife even of the right angle, except for restoring a chipped blade.  It's not quite foolproof, but nearly.  The suction cup needs a good surface on something heavy to stick to, end you need to be careful to hold the blade square to the grinders.
That steel is OK for finishing the job if you can be bothered, but it's optional (I've got almost the same one, and only really use it before carving meat, which I do about once a year).
This will seems almost heretical to some people here, but if you just want to cook and eat, and not play with knives, that's fine.  But in that case don't waste your money on posh knives either.