Hey. What do you use to realign your edges? I read people use ceramic and steel rods, some like to strop on bare leather and some swear on fine whetstones for this task. For a home cook like me, does it even matter? Are the differencies so subtle that it takes a long time pro to tell which end result is better? I have white ceramic (MAC I believe, 1200 grit?) rod, old leather belt and this self made borosilicate glass rod which I longitudially grooved with 170 grit wet-sandpaper. Can't really tell the difference of the end result, but I noticed that glassrod doesn't remove much, if at all, metal. At least in comparison to white ceramic rod which gets black after few knives. That's why I most often choose to use borosilicate. My knives are rockwell 55-61. Any opinions one way or another? Also interested whether I should use more fine/coarse grit to groove glassrod instead of 170? And are steel rods more ideal to western knifes them being softer metal?