This has probably been addressed before, so I apologize in advance for redundancy. I've been using a grooved steel and realize it is not the best option and probably does more harm than good, so I want to upgrade. I have a Misono Swedish gyuto and Kikuichi Carbon Elite suji as well as some Forschners. I sharpen my most used knives (gyuto and suji) 1-2 times a week on 1000, 4000, and 8000 grit stones. I have worked mostly with fish, but will be working with meat on a fairly regular basis as well. From what I understand, a higher polished edge is preferred for fish/veg, while a coarse edge is better for meat. Anyway, deciding between a smooth/polished steel or a ceramic rod (either Idahone or Messer 1200grit). Is a 1200grit ceramic rod the same as a 1200 grit whetstone? If so, then by using that am I taking a nicely polished edge and roughing it up? Also, I know diamond rods are frowned upon because they remove a lot of metal, but don't ceramic rods remove metal as well, or is not quite the same? Thanks.