huh, see and I was afraid that was supposed to be an elaborate in-your-end-o!
Well, it was until I changed "do" to "sharpen".
IIRC the steel only helps to either straighten (if pushed flat from usage) or break (if freshly sanded) the burr that forms on the blade, it doesn't actually sand away any (meaningful) material.
That's what I see when I use the steel, hence the question. I take off tiny amounts of material and the sharpening effect is as much to do with straightening the blade as it is with actual sharpening. So thanks for the idea for the brick, I'll probably have to pay the Kölner Kochhaus another visit... oh poor, dear me!
the more-expensive-but-still-aimed-at-amateurs kind of knives (think semi-pricy WMF, zwilling, wüsthof, whatever in the 60-100e range) are often made from rather hard steels (and aggresively marketed as such), which does make the sharpness of the blade last longer than with a softer steel, but also makes sharpening harder.
They are from the long discontinued "gourmet line". Think "grand gourmet" but with black plastic handles. They've been serving me well for the twenty years since I bought the block with knives and the later additions were no less good. There's some stuff from other manufacturers , too, but the WMF ones do get the most use.