OK James, Sharpening steel lesson coming up (I served my time as a Butcher so I can use the steel the very best)
1. Hold the handel between the fore finger and thumb of your left hand (assuming you are right handed)
2. Tilt the steel to an angle of aprox 45 degrees.
3. Hold the edge of the knife closest to the knife handle against the tip of the steel (on the grooves) at an angle of about 10 or 15 degrees
4. Lightly run the edge of the knife along the steel, towards the handle, pulling the knife downwards at the same time, so you finish with the tip of the knife leaving the steel at the steel's handel, making sure you don't actually hit the handle.
Repeat on the other side of the knife edge
Obviously, this is much easier of a full size sharpening steel, but the technique is the same for the small steel. Practice often and you will soon be polishing your knife edge really well
Just remember, a sharpening steel will NOT sharpen a dull knife. it will, however, help to maintain a keen edge on an already sharp knife.