Others are more experienced than me, but this is what I do.
Yep, after fermentation you rack directly to the keg...same precautions with oxidation. Some people put priming sugar in, but I do not.
I use the "set and forget" method, where you set pressure to about 12psi and let it sit for minimum 1 week, but 2 weeks is better. When you're ready to drink, set the CO2 to 5-8psi (you'll need to experiment), purge the keg, and pour yourself a brew. My cream ale had a decent head at 1 week, but after 2 weeks it was a beautiful persistent head that lasted the entire drink.
There will be some sediment in the keg to the point where your first pint might be a tad cloudy (I have not experienced this however), but after that it's smooth sailing.
Note that all the sanitizing care that you use for bottling applies to kegging. Hope this helps.
Primary 1: Empty
Primary 2: Empty
Keg 1: Rye IPA
Keg 2: Rye IPA
Keg 3: Chocolate Oatmeal Stout
Keg 4: Empty
On Deck: Lemon Line Hefe, Saison, SNPA Clone
"You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer." -- Frank Zappa