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@dancing james
a sharpening steel hones the edge of the blade, but if used incorrectly will actually round off the edge
once the edge has been rounded off it needs to be sharpened again using a stone or by a cobbler on the rotating wheel thing
ideally one person should hone the blade as they will (if consistent) always work to the same angle, two or more people honing the same edge will end up just rounding it off
those pull through sharpeners tend to be a poor compromise
I was told the above by the head chef at Simpsons on the Strand when i did a carvery course there.