From my experience, - my father-in-law's dad was a butcher - the steel is
- long for a long slicing blade
- isn't stainless steel.
- is cut not stamped or rolled.
If you ever had a wood scraper - and know how to square the end and then burnish it these thin slicing edges cut the wood nicely.
On a steel, the pattern is long sharp but hard and firm - not cutting sharp.
It shears metal off the knife blade with long arcing strokes.
My late father-in-law sharpened in two ways - blade away from him and slicing away - Typically when he had to really take some metal off - due to a nick. But the way he did most sharpening was sharp blade coming down on either sides toward the hand that holds the handle. Nice to have a hand guard just in case the metal breaks or jumps off the steel.
I think Steels were shaper cut - a machine like that - pulling the full length cutting the slot. Likely a die pull. A movable gripping type to contour to the tip.
Martin