I agree with all that Tim has posted above. Yet I've taken of late to using a steel on on kitchen knives and occasionally on my edc. My custom knives only see an impregnated leather strip, on very rare cases the Edge Pro.

Shop knives gets hit with a Norton two sided stone, left very toothy.

I no longer have a microscope to inspect my edges. The microscope showed I was unable to sharpen by hand.

The difference between genius and stupidity is that genius has its limits. Albert Einstein