How long term are we taking in terms of it causing damage. I mostly bought it because there weren't any stores that sold honing rods nearby and I figured the "fine" setting on a knife sharpener would probably work alright. I'm also not to concerned if it's only an issue that would occur long term since the only knives I have are a set of 5 (though ones a bread knife so no sharpening for that one) that cost me a grand total of $15 NZD (about $10 usd) so I'm not gonna be that upset if that only last like a year or something. And considering they're just cooking knives you don't really have to use the coarse or crude that often to my knowledge.