That last picture was the wrong one, so I deleted it.
This is the correct picture of the honed edge. I gave it 8 strokes on the honing belt. Looks good, nice and straight, no chips, and it feels sharp.
For grins I look a picture of a serrated bread knife that never sees the steel. You can see how the sharp edge folds over. It gets worse and worse and then breaks off in chunks if you don't use the steel regularly.
More grins. This is one of our steak knives. The missing chunk is actually visible to the naked eye.