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I use a steel each time I use the knife - that allows them to remain sharp for long enough that it's no real fuss taking them to a professional when they really need it.
Are you using a carbon steel or stainless steel blade? - the latter is much harder to sharpen properly.
I've thought about getting a nice waterstone - the idea of doing it yourself is nice - but, like you, I want to get it just right for the sake of my good knife. I suppose using a steel regularly in between sharpenings is a good way of practicing the proper 15-20 degree angle. It's something that should be done anyway.
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