I guess to answer Meatloaf's question why I hate diamond steels I'll have to explain a little more.
Using a steel straightens and aligns the curled over edge of the blade. No metal is removed. A diamond steel will remove metal, since diamonds are the hardest substance. But the big question is HOW it removes the metal.
Compare an axe and a surgeon's scalpel, both are sharp. The bevel, or the angle at which both sides of the blade meet are very different, the axe being at around a 45 angle and the scalpel at a 10 degree angle. With an axe, you can chop hard wood and the edge stays more or less sharp because it it is very strong, a lot of metal to support the sharp edge. Don't think you could cut a carrot with it, but it will definitely split wood. The scalpel is extreme sharp, but because the bevel is so steep there's no surrounding metal to support the edge, once the wafer-thin edge hits bone or scar tissue, the edge deforms and curls over. Most kitchen knives have bevels at around 22 degrees, a compromise over sharpness and edge-retaining qualities. When you use a diamond steel, you are changing the angle of the bevel, in some places a steeper bevel which will be sharp and dull very quickly, and others a shallower angle, which may not be sharp.
Diamond steels will leave the surface fairly course, diamonds scoring the material leaving grooves in it. Imagine looking at the tip of a comb, staring straight down, the edge may be sharp, but the grooves have scored the surface of the knife making it weak and prone to premature failure. A professionaly sharpened knife will have a mirror-like surface, so the surface of the knife is fairly groove-free, and the resulting edge will last longer.
The third thing is the shape of the knife. Many badly sharpened knifes have "hollows" in them, so no matter how hard you cut down, you can never really cut through a carrot, because the edge of the knife won't make contact with the cutting board, or the knife will have "flat spots" making rocking the knife virtually impossible. When you use a diamond steel you usually "sharpen" only the middle of the blade, and over time you will develop hollows or flat spots on the blade.
Hope this helps.