Steel Kitchen Tool

What is the best butcher's steel?

What is the best butcher's steel around $20? I'm looking for a good tool to straight out some kitchen knives. thanks

It's a little complicated. Best choice for your budget is ceramic sharpening rod, finer grit is better.
The problem with cheap butcher's steels is that they are grooved.
Granted that the idea of steeling is to align deformed edge, those grooves do nothing but ripping out chunks of deformed metal instead of pushing them back.
More details on steeling including micrographs of the deformed and aligned edges pre/post steeling are here - http://zknives.com/knives/articles/wssteeling.shtml
For best results you'd need a smooth steel, which is outside of your budget, but for all practical purposes fine grit ceramic sticks work the same and they also work for super hard Japanese kitchen knives, since the butcher's steel is softer than the steel in those knives.
Get something over 1000 grit and use the same motion as with the steel. Just very light pressure and try to match the edge. Generally speaking steeling has to be done with light pressure, but most of the cooks on TV rub steel against the knife rather vigorously, pointless exercise, half the time you'd miss the edge angle, excessive pressure deforms the edge further...

Ceramic also works as a touchup tool for knives, especially for western kitchen knives which are rather soft steel compared to Japanese. Steel them before every use, and those knives will stay sharp 2-3 times longer.

Kyocera advanced ceramics Cutlery & kitchen tools