I don't know what your new "steen" is. Did you mean a "steel", a sharpening steel? Do you mean a knife made with a new type of steel?
To use a sharpening steel you take a knife that is only slightly dull and stroke the side of the edge lightly along the steel. You try and match the contact angle to the honing angle on the blade. This should make the blade slice things better. To test whether this works for you try holding some paper in one hand while you slice it with your blade. Try this before and after you do your steeling.
If you want to test a new blade steel you could see how well it stays sharp when you cut cardboard. First test how well it cuts some paper, then make about 6 1-foot cuts through cardboard, then try it on paper again.
Anyway those are my answers to my guesses about your intended question.