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Grab one of them. Them antique hones are much better than the modern ones for keeping a sharp edge sharp, especially if you use carbon steel knives. The modern ones can revive a dull blade better.

It depends a lot on the steel/rod/hone whatever you want to call it.

I would only even consider using a slick (i.e. ungrooved) rod. Grooved rods are simply a round file, so it has to be a glass,...