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wrote:
> I just bought a 7in global oriental chef's knife. The packaging says
> that you shouldn't use a steel honing rod

With some good experience a steel rod's OK.

> and instead should use a $100
> global ceramic sharpening rod. I know a lot of other companies make
> ceramic sharpening rods, and I wondered whether the "DMT 12-in.
> Unbreakable Ceramic Sharpening Rod" or the "Messermeister 12-in.
> Ceramic Sharpening Rod" would work.

Without having experiance with those aformentioned rods I'd say they
are all the same.

> It seems like overkill to buy a
> $100 ceramic sharpening rod for a $70 knife (this is my only global
> knife).

Good observation. It's prolly true.
>
> I also just bought a Wusthof Grand Prix 8in chef's knife and paring
> knife and am trying to pick a honing steel for them.

I have a Henckels Steel steel, and an older, generic German steel
steel. I've found that one of those generic, mini, 'Walmart'
plastic-housed ceramic sharpeners puts a heckova edge on a well-ground
and well taken care of knife. I don't like Globals (I think they look
crappy) so I don't own one but I suspect they are well made and well
edged.