Using a ceramic honing rod for Global knives?
I can't speak to Global knives specifically, but my local knife sharpening specialist recommends maintaining newly sharpened knives with a ceramic honing tool instead of stainless, saying "A metal steel may be too aggressive in the first couple of months after I've sharpened your knives and can cause more harm than good." I haven't tried it, but basically I just don't seem to need to use the conventional honing steel that I have much until it's been a couple of months anyway. Ceramic should be somewhat less hard than steel, and it may be less likely that you'll apply so much force as to bend the edge too extremely if you're using something that is slightly less hard than the material of your knife.

The one that my local knife sharpener offers has a rubber tip on one end, which I could see providing stability if you keep the edge on the counter; a wet cloth could stand in for that. I'm not sure what other differentiating features a typical ceramic steel offers, but I didn't see many with the rubber tip feature. Why is Global's more expensive than others you looked at? If there are no features with obvious value, then the answer to why they charge more is probably "because they can."