That'll work. Trips style might work a bit better.
Keep in mind the purpose of a steel isn't to sharpen, it's to realign the edge. As you use the knife the cutting edge gets dents dings and tiny little folds in it. It's still plenty sharp, the sharp part is just laid over. A steel brings everything g back into alignment.
A steel should get used pretty much every time the knife gets picked up for a cooking session. Hell depending what you're doing and for how long it may well be used multiple times.
Really outside of a professional kitchen a knife likely won't need actually sharpening more than once maybe twice a year u less it's being treated in shameful and unspeakable ways. Even my beater knives that go in the dishwasher don't get sharpened more than that. Using something that actually removes metal every couple of weeks is just shortening a knifes life for no real reason.
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