j_me, you don’t need both. You can get a perfectly usable sharp edge (ie chops onions, carrots and meat with no effort) using just a steel.
I agree that if you want a razor sharp blade then you need to use a whetstone to finish off. If I was a batchelor then I would do this, however I have to share knives with MrsHB and it would result in divorce when I see her cutting onto a ceramic plate if I had spent 30 mins sharpening the knife the evening before!
It amazes me how most people use the most horrible blunt knives. My son got a swiss army knife for Xmas, and I spent a couple of hours showing him how to use a whetstone. He really takes pride in it.
Anyhoo, for the OP: Wait till the snow clears and get to TK maxx.