Re: Restoring those plastic sink cover cutting board things...
A good steel like the Wusthof is all you will need, the trick is changing your habits to use it. If you grab a knife from the block (you do have a block, right?) with your right hand, you grab the steel with your left. Whick-whick, whick-whick, whick-whick, and put the steel back before you go any further. That way the knife is always freshly sharpened when you take it out. For most of us "civilians" who aren't putting a lot of miles on our knives that is all it needs. As to getting the angle consistant, which is probably more important than what the particular angle is, that's a matter of some practice. Keep at it for a week or two and it becomes habit, and you won't even notice you are doing it any more.
There are many ways to keep blades sharp and some folks prefer one to the other, but a quick pass with the steel is perhaps the simplest, cheapest way to go.