Once you learn how to use a wet stone, it shouldn't take you more than a minute to sharpen a knife.

Between sharpenings you should just pass the knife with a honing rod to realign the microscopic edge.

I cook almost everyday and I only sharpen every 3-4 months. I do a few passes(about 4) on each side of the steel maybe 2-3 times a week. You can immediately notice the difference in the cut.