I'm sharpening Mom and Dad's kitchen knives, which haven't been sharpened in a long time. What was always hardest for me when using a whetstone was keeping a consistent angle on the blade.
Here's a neat trick I learned today - use one of these:
It's a bit sad that it took so long to learn this trick, but better late than never.
And remember - it's the dull knives that are dangerous. With tricks like this making it so easy, there's no excuse in not sharpening every six months or so.