A coworker of mine has one. I'll look to see when I see work with him again, but I think he's off the rest of the week. Honestly it doesn't matter much, the "guide" is pretty minimal. The steel is really too coarse, anyways. If you have to use it, use a light touch. Steel at slightly more than the 16 degree angle of the knife edge, roughly 17-20 degrees. Go slowly and deliberately, don't flail away at it like the TV personalities masquerading as chefs do. Only a few strokes per side is necessary. More than that means you're trying to sharpen, not hone. And it ain't a sharpener.
Welcome to CD, baylorbeargp!