Buy a diamond steel, It takes less material off the knife edge and makes the knife last longer. Try to "shave" the knife on the steel at the shallowest angle possible. For a kitchen knife, the the tighter the bevel, the longer it it cut well. My kitchen knives are J.A. Henckels and I want them to last so they only get steeled evey three of four uses and are sharp enough to shave with .