I recently received a Global G-2 chef's knife for my birthday. I love the knife and I would like to purchase a sharpening steel to keep it in good shape. From reading the threads in the forum, it sounds like the best sharpening steels are the HandAmerican Borosilicate Honing Rod or the F. Dick Dickoron oval. Are there any other honing steels that I should consider? Should I just go ahead and buy the Global ceramic sharpening steel? I know that a sharpening steel will eventually stop working and I will have to sharpen my knives with a whetstone. However, I'd like to keep the edge sharp as long as possible between sharpenings.