I use an Idahone 10.5" "fine" ceramic sharpening/honing rod (1200 grit U.S.), and I've recently added the 10.5" "coarse" ceramic rod. (300 grit U.S.) I've used the "fine" for roughly 2.5 years, and have yet to try or need the 300. I've been experimenting with the 1200 to see how long I can use only that rod (no stones) for sharpening/honing my 6.25 Victorinox petty/utility/sandwich knife that I purchased in Nov. 2018. As of yesterday (Sept. 15th,'21), it's been 2 years and 10 months, and I've used that knife 5-6 times a day. I have yet to sharpen it on stones. I never allow that knife to get dull, and if it doesn't cut tomatoes on the first attempt, I immediately use the rod. Occasionally, I'll strop the knife on my leather paddle-strop, or, I'll simply strop it on a dish-towel that's draped over my stoves' oven-handle after washing/drying the knife.
There was a brief period where the 1200 "fine" did not appear to be removing metal, and it's now working fine again. I suspect that this was due to a residue from cleaning the rod with Idahones' Superaser,,,, but that has yet to be confirmed. The Superaser however, does a great job at cleaning the rod.
Over the last 4-5 months, there has been rare occasions where I've needed to use a steel, in combination with the Idahone rod. I've been using trailing edge strokes exclusively, and very light strokes. 3-4 strokes is usually enough.
FWIW, I have plenty of stones; Shapton Glass 120, 220, 320, 500, 1k, 2k, 3k, 4k, 8k, Diamond Glass Lapping plate, etc. Norton 220,1k, 4k, 8k, waterstones, Norton fine/coarse Crystolon, Naniwa Green Brick of Joy, King 800/4000 combo, Large Naniwa flattening stone, black Arkansas stone, Atoma 400 and 1200 diamond plates, various 3M micro-films, SiC powders and abrasive sheets, paddle strop, a Tormek SuperGrind 2000, 6" and 8" bench grinders with specialty wheels, Chef'sChoice TriZor, and a few more goodies.