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Sounds like you might have developed a wire edge. Keep in mind, most commercial kitchen knives are pretty soft by knife makers standards. That's what your steel rod is for, to work that wire edge strait.
A test (don't cut yourself) to check for the wire edge is to run you thumbnail like your scratching the blade off the edge. If you feel your thumbnail hand coming off the edge, that is a bent wire edge.
Basically what happens is as you sharpen a flap of steel forms. It bends back and forth as you sharpen so it doesn't come of, just gets longer. This kind of edge, when it strait, it wicked on meats and veggies but it doesn't hold up to well. Hence the need for the steel.
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