What I should have pointed out is the steel I use is an Analon oval shape . Diamond one side smooth the other . I rubbed the smooth side with wet and dry paper then buffed it to get rid of all ridges after purchasing it .It is now completely smooth . I have never used the Diamond side as it would take off too much metal .
Mundial steels are also too severe in the metal they take off . The Analon has done the job for me for over fifteen years as stated previously . Not harsh like some other steels . I also inherited a 25CM Dick brand Steel my great grand father used . Round and completely worn smooth .I keep it with my fishing kit . I use it for my filleting knives whilst cleaning fish .
Honing is an interesting topic due to the different bevels on knives .I find 15 or 20 degree easy to do . Stepped bevels like some Japanese knives use more difficult .
Perhaps you could start a new topic on knife honing and share some of your expertise with us .