A steel (honer) is designed to put a sharper edge on an already relatively sharp knife.
Make is easy to slice thru an overripe tomato.
They will Never sharpen a dull knife-for that you need a knife sharpener.
Stones are very difficult to use as the typical knife desires a 20 degree angle in the sharpening process.
Very few can nail 20 degrees on a regular basis and therefore the blade is Over sharpened and thin, resulting in a Fold-over when trying to cut thru product.
Although extremely sharp the cutting edge has no substanence and therefore is still very dull-counterproductive.
A properly sharpened knife will have a Beveled edge-Manual sharpeners work very well.
"Chef's choice" is my manufacturer of choice (due to effectiveness and cost).
A good manual sharpener will run about $30.00 (or less).
They also make residential electric sharpeners (about $60.00 at a "Target Store") and they make the task of sharpening... effectively simple and fast.