Dave Martell, who is one of the best sharpening specialists in the US, recommends stropping over steeling, whenever conditions and environment permit. Pro-kitchen may not be the place to do regular stropping for example. However, as you can guess, stropping will achieve the same aligning effect, plus remove any loose/weak particles from the edge. In other words, it's a more effective way to maintain the edge.
Another note from Dave: On softer knives post (or after) use steeling doesn't have good effect due to the metal relaxation or memory effect. In simple words, deformed metal, the edge in our case, tends to go back to the deformed state over time, when left alone, aligning the edge before its use, doesn't give the edge time to go back to its deformations. Thus, steeling(better yet, stropping) before the use is the best way.
According to other sources, post steeling still can have positive effect, minimizing the size/magnitude of the deformations. Complicated matter

For harder Japanese knives, the effects of post steeling aren't as simple compared to softer western knives.