We used to carry a full sized butchers steel as a coyote skinning tool. Didnt use it for sharpening knives but it worked great for pulling skins when you get to the front legs.
Soft steels like butcher knives respond to a conventional steel by straightening a turned edge, or chasing a burr back and forth. I've found that on soft knives like that I'd just as soon use one of the carbide sharpening tools. On hard steels like my custom knives they teeter on useless.Knives like that should be good for a season if they aren't, then they weren't all that good were they? They get sharpened on a 2 x72 grinder once in a while and laugh at steels.
That leaves me working between two extremes. Either be super easy to sharpen, or super hard to get dull. In between there's a whole lot of frustrating junk.