I have 3 steels in a rack near my knives.
A diamond steel for actual sharpening.
A standard honing steel for regular maintenance.
And a "Butcher's" Steel, a mirror finished glass hard rod of high
carbon steel used to burnish the edge perfect.

Use all 3 in succession and beware the tomato that dares offend me.

After I started putting the final hone on customers knives with a
little green chromium oxide on a leather belt they can slice a tomato
so thin it only has one side!