Look, just google it or search on youtube "how to use sharpening steel". Pro chefs have been using them for decades and I don't see a problem with that. Knife sharpening world has so many myths and legends and everybody has their thing. There have been scientific studies though.
It could be unpopular opinion but I, for example use my stones dry and skip the honing (my knives are on the cheap side but very hard steel).
I read some study way back (anecdotal, since I don't have the link) that pretty much concluded that building up a slurry in wet medium doesn't help sharpening in any way and can be detrimental instead. Go figure.
Besides, I don't really care. My knives are sharp enough for me. Wife always notices when I've been cooking.