Any steel that gets bent, then re-bent, which is what a steeling does, is weakened. It doesn't matter what knife steel you are talking about, it will be weakened and will fail much faster. If you are cutting bread, that might be ok, if you are wood working, you will definitely notice it. I only use it in the kitchen, and even then usually prefer ceramic rods, which remove metal and sharpen it, rather than steeling it.