I'm based in the UK and would really appreciate some help choosing a honing rod for everyday knife maintainance and possibly also a whetstone for sharpening.
I have an 8" Victorinox Chef's knife, a 6" Victorinox Fillet Knife, and an 8" Henckels Twin Pollux Chef's Knife. I'm thinking of getting a better Japanese gyuto or santoku knife at some point in the future when I'm a bit more experienced with knives.
I've read lots of contradictory advice on knife maintenance (including some on this forum) and have also watched a fair amount of youtube videos, and after much deliberation I've come to the conclusion that a fine ceramic rod is probably best for regular honing.
I've been using a 9" Edgeware oval ceramic sharpening rod for this purpose and it seems to do a decent job, except that I've noticed my knives are no longer as sharp as when I first bought them several months ago. The surface on the Edgeware is very smooth and the blurb on the packaging says that "it hones and realigns straight edge knives".
As I live in two different places I need to get another honing rod to keep at my second home and have been looking at these two by Fluegel CSS:
(not sure if they differ in grit as well as colour
There's a bit more information about them on this pdf on Fluegel's website:
The thing that confuses me the most is that they are said to have a "lavish finish" and to be "recommended for very blunt knives". I'm not sure what is meant by 'lavish finish'. The German says: 'Unsere Keramik-Wetzstaehle sind sehr aufwendig verarbeitet'. Does that mean that they are not suitable for everyday maintenance as they remove a lot of steel? In which case should I just get another Edgeware? The main reason I was thinking of going for one of the Fluegel over the Edgeware was that the Edgeware is only 9", which I find slightly short for honing my 8" knives, whereas the Fluegel ones are both 10" long. Also the Edgeware is made in China, whereas the Fluegel ones are made in Germany.
I have a feeling a whetstone would be preferable to a ceramic rod for proper sharpening as I reckon it'd be easier to control the angle. What do you think? I've been looking at the following three options:
Master Class two sided corundum 400 / 1000 grit whetstone with stand
Kai Combination Knife Sharpening Whetstone 400 / 1000 Grit
Japanese Sharpening Dual Whetstone for Damascus Knifes, 1000 and 3000 grit:
(though would this be overkill for entry-level German knives?
As a novice, I'm feeling a bit out of my depth on all this, so any help you might be able to give would be greatly appreciated!