I use an old smooth steel that predates me by a few decades, it was my grandmothers and if there ever were ridges, they are long gone. I have one of those useless ridged steel tools that I will find a use for someday. I used to have a few different ceramic rods that I have long since lost. I almost never steel my Japanese knives, although I will drag the back edge across the steel from time to time. One or two drags at most.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."