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or if you dont feel comfortable at an angle, a technique used on cruise ships so nobody gets stabbed because of the very limited room hold it out horizontally in front of you and follow MiSos directions. It should be at about a 20 degree angle and the movements should be very smooth from bolster to tip. All work should be done with your wrist and not your arm since you do not cut usning your whole arm and blades take the shape of how you use them the most.
Also the steel should be used before each use of the knife. So before you prepare each meal, take a couple minutes and use your steel. This will greatly reduce wear and tear and keep the edge on your knife much longer.
Also if your knife can't be honed to its original sharpness you need to seek a professional knife sharpener.
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