You still hone (or steel) the knife between sharpenings, to keep the knife off the stones. You won't need to use the rod when you've just finished sharpening because the sharpener will also true the edge. But you don't want to sharpen every time you need to true; it's time consuming and tough on the knife. The exceptions to truing with a rod are knives which shouldn't or can't be steeled for some reason (doesn't apply to you); and machines which have barely-abrasive, floppy discs for their final stage.
I think one of the inexpensive Chef's Choice machines has a set of wheels, and am sure one of their more expensive "Asian" machines does. A lot of knife guys are very disapproving when it comes to the CCs, but I like them for a great number of people. Because they are so easy and convenient to use, they get used. They aren't without drawbacks, though. The biggest of which is that the stones get dirty and load up, and are very difficult to clean, the stones also wear fairly quickly.
A manual pull through like the Minosharp is really a stone holder for people who refuse to learn bench stones. They are inexpensive and don't require much learning, but have their limitations -- just not as many or as severe as a Rollsharp. The three stage Minosharp is roughly competitive with one of the more expensive CCs. It's not nearly as fast (which means it won't profile or repair easily), it's nowhere near as convenient, but it's easier to keep the stones clean, should last longer, and costs less.
Pete, whom I respect hugely, feels that I'm judging his Rollsharp negatively. I've got nothing against it. It's a decent system which will give you a sharp knife without too much effort if you use it frequently -- good for a great many knives and a large number of people. But it's only a single stage pull-through. It's not fast enough for repairs or re-profiling without a LOT of work, and it's not fine enough to put an appropriate polish on a knife like your MAC Pro. The three stage Minosharp just barely covers the bases.
You've already made your budget limits clear, and we're talking about sharpening just one knife. If the parameters weren't so constrained, I'd be talking about more expensive and powerful systems. I know $200 seems like a lot of money, but it's very close to the price of admission for a kit with three good, Japanese, synthetic water stones, a good hone and a flattener. For a little more, you could avoid most of the learning curve and pick up an Edge Pro, rod and flattener.