I'm not an experienced chisel sharpener yet, but I do have some other experience. I took a class to learn how to best sharpen and care for my chef's knives. It was a valuable lesson. Knives should never get dull. With simple regular maintenance and care, they should stay very sharp for a very long time. I've learned how to properly use steels. Once you have a proper sharp edge on the knife, just a couple swipes after each use will maintain that sharp edge. I use a good quality fine knife steel (splined hard steel shaft) and only make two or three passes after each use or every other use and they've stayed razor sharp for 2 years now, and I use them quite a bit. It's also important to keep them clean especially when cutting tomatoes and other acidic foods. I think the same will apply to chisel sharpeing. Like a knife, you probably shouldn't use one until it's dull, but rather do quick regular maintenance to keep your edge.
My uncle is retired and works part time at a woodworking place called Rockler. They just had a demo for all the employees for shapening and they used my newly ebay purchased dull 2" framing chisel to demonstrate. I couldn't be there, but he told me that it was recommended to use a kit that had flat glass and paper, and a holding fixture for the chisel. I will find out more info soon.
