Most people, even butchers, cutters, chefs, have no clue how to use a steel or why.
They use it because someone told them to, or that's what they learned or so and so did and he was a great cutter, butcher, chef or .......
For 95% of knife users a steel of any kind just means more money for the the guy that really sharpens knives.
The slap happy whack whack truly is nonsense.
If you want a ceramic "steel" get a Idahone or ceramic 10" - 12" from Edge Pro. Follow Ben Dales directions for use of it and you won't go wrong. Go light and go slow is my motto.
I know people that have had there own smooth steels made on lathes and heat treated to 70RC. I got one and I refer to it as a burnisher, not a knife steel.