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Steel rod hones are mostly not hard enough for high end steel, and far to coarse. A ceramic hone is better. But you may make the edge angle wobble. Better to use a strop and some diamond paste to refine the edge between professional sharpening.
Better modern steels in home use stay really sharp for months. Even after a year, the edges will be better than 3 months w. older blades that often were not well heat treated.
When asked "Who is stike?" first one jumped up and proclaimed "I am Stike!" But then anther stood, and shouted "No, I am styke!" Soon there was a chorus. "I'm stick!" "I am Stiek," "No, it is I who am steak," "Yo' I be st1ke!"
And amid the hue and cry, the moderator was befuddled.
But do what you can. Standard PP sandwiches are between 1/3 -1/4 lb of meat. The average cooked yield is a little above 60% of uncooked weight. Most standard burger buns will handle 1/4 pound, and some slaw.
FWIW, the family funerals I've been at have assumed there will be leftovers, which the bereaved can take home, so as not to have to cook unless they want to. Maybe make extra.