What hell, pay attention
Its my understandng the steel doesnt really sharpen, just realigns the "rolled over edge" on the blades with a very fine angle.I still prefer to use my Wusthof Knife Sharpening Steel.
As long as you keep a decent edge, that sharpening steel will make it much sharper with only a few licks. Sure you have to apply between major cuts, but to me, it is much better, and preferred, than using a sharpener with a v-wedge ceramic, metal or stone that strips metal off your knife....OUCH!!! I want to keep my knives as long as possible, especially good knives.
They still have to be properly sharpened.