So I just broke down and bought my first quality chef's knife and HOLY COW is it better than anything I have used before. I used to not grasp or understand what the tv chefs were talking about when they would speak about cutting vegetables and say things like "keep your knife sharp so it doesn't slip", I was so in the dark that I had no clue what not slipping meant... now I do and I don't want to ever go back. All that said, my awesome knife won't stay this sharp forever. So what do I need to keep it in tip top shape? Should I buy a whet stone kit? If so which one? Is the Steel enough as long as I take it to be professionally sharpened annually? I kind of want to sharpen it myself because I'd rather DIY than pay someone eve n if that is cheaper but at the same time if I can't DIY for less than $75 than I'd rather pay a pro.