Tim, I use my kitchen steel much like a stone. Cut into the steel holding at the bevel angle, drawing towards you. I can't imagine getting a decent edge banging away at the blade like I see on the TV. A slight bite into the steel with a couple pounds of force until you can feel the edge and then a single light draw on each side to stand up the edge. Much like all hand sharpening techniques, you need to practice. Never have been successful with the ceramic stick.
Sometimes the steel won't work - then it's back to the EdgePro and everything is good for about a year.
I have a scar on my left thumb from talking on the phone while steeling an edge. The call abruptly ended with, "got to go, have a problem"
