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Came to say this. If you hate your blades use a pull through sharpener! The carbide will strip metal from the edge.
Now the one redeeming quality of pull through sharpeners. The ceramic side is an easy, super quick way to hone your edge between sharpenings. A couple passes through the ceramic side with no pressure but the weight of the knife applied and your edge has new life in it.
If they sold this with epoxy to completely cover the carbide, I'd think of buying it!
You realize to actually sharpen you have to remove metal, right? There is a difference between sharpening, honing, and steeling. Kind of. And don't forget stropping! Anything with abrasives in the mix will remove metal. It's all in the technique as to whether you screw things up or not. But trying to use a flat blade on a round honing steel is a recipe for disaster. I prefer whetstones to sharpen. I will use a ceramic rod jig or even the unglazed bottom of a ceramic dish if I'm desparate.
You don't want to actually SEE metal flaking off...
Also, since we are now being technical. "Steeling" is honing.
The definition seems to float. A steel is just a steel and is meant to straighten an edge. A "honing" steel typically means abrasive, like ceramic (Idahone rod). That actually sharpens. But some definitions say honing is just straightening, others say sharpening. I agree steel should not be "flaking" off anytime.