For years the use of any rod or steel has been shunned within the forums.
I have a black Mac ceramic rod, and decided to put it to the test. Since my move down south I've been at the same CC. For the past four months I have used a Konosuke HD as my daily driver. It gets used frequently as I prep my grill/ saute station daily.
I haven't put it to the stones once. Not one single time since I started. I use the ceramic rod. Pretty much before use I run the knife down the rod, carefully. A few light, accurate passes is all it takes.
Four months and its still Sharp. Very Sharp. Infact its probably the sharpest knife in a kitchen of forty plus guys. I inspected my angle with a loupe, and its still straight and accute; no rounding.
I've questioned the frequency of sharpening before, and I am convinced with proper care, a non-abusive technique and light honing, a good edge can and should last a long while, even with daily use.
I'm sure many will disagree, and continue to put their expensive knives to the stones everyweek, but I am convinced, through my own experience, it's wasteful.