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i left somethign important out.
i've seen some steel sharpeners that have ridges in them. if your steel has ridges in them, my technique "may" not work. if its a cheap steel, for sure it will not work because it will catch the blade. i like smooth steels better because it suits the way i sharpen. you can pick up a nice ceramic steel in the $20-40 range. it should be smooth all the way around. ceramic steel sharpens very nicely. the only thing i dont like about ceramic is that it chips easily (careful not to drop/bang it againt something)
most knives are meant to be sharpened with a steel. a good steel should keep your knife sharp enough for your kitchen needs. if possible, try to not use a stone because it is harder to get the blade as sharp as you want it.
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