alot depends on the steel and heat treat of the blade

softer steels are harder to get rid of the wire edge and need a wider edge bevel
some of the Japanese style blades adn steels used can be honed down to under 10 degrees a side (limited use in most kitchens but fun )

steels are for softer steels and if used on a hard blade all you might do is chip te edge up (ther are glass hone rods that are not too bad if used right )
glass rods are much higher grit then the course honing steels