Just a quick question regarding honing steels. I own a set of German Mercer knives I got as part of my culinary school kit. I've now had them for almost 1.5 years and they get daily use at work. I'm in the process of buying a Japanese whetstone kit to maintain the blades, but I want a new steel as well considering mine doesn't cut it any longer.
A lot of people at my job use diamond oval steels. These are nice and do the job well, but I'm concerned that they remove more steel than other steels I've used. What's best to use on German carbon steel blades that will be regularly maintained and sharpened on whetstones?