I was really happy bringing home my first quality Zwiling Chefs knife. Before cooking I ran the knife through some paper - sliced like butter! After I was done and washed dried the knife, I decided to try the test again. It began tearing the paper. That's when I picked up my honing steel I got earlier (20 cm, around 20$, no brand, with ridges down along) and pushed several strokes. The knife afterwards with a decent amount of pressure would cut the paper, but that razor sharp feeling was gone.
Should I get a different honing steel? Or do I just lack technique? Can I kill my blade? I learned mostly from YouTube videos, particularly the one by Bob Kramer.