I have good quality knives that I sharpen with various things, but mostly with a fine, diamond encrusted dry stone (eze lap) . When I run them over the steel, it doesn't seem to make any difference. I've heard that it aligns the edge, whatever that means. Using a steel, is it all just for show ?
It does NOT sharpen a knife, It helps to keep a sharp knife sharp. Once you have sharpened your knife weather on a stone or other ways you should use the steel before using each time to keep it's edge . Think of an athlete who works out to gain muscles(sharpening) and stretches(steel) before using them. The show part is all in the way you use the steel, some just go downward and some go upward, either way you need to change sides of the blade on each stroke just like sharpening.
It does work but unless your technique is right you can knacker your knives. I think it is around a 45degree angle. You also need a good quality, rough, steel, if it's smooth and cheap it won't work. Having said that I knew an old farmer who earned pocket money out of sharpening people's knives and scissors with a stone and he got immaculate results.
A steel is only for keeping the edge sharp and straight. You must get your knife sharp first whether you use a stone or an electric knife sharpener. It also depends on where your knife is from as to what angle you need to sharpen it at. If you mess up the first part you can use a steel all day but it wont sharpen your knife.
