Making steel shiny, and sharpening blades?

Those tiny chips or missing pieces in your knife’s cutting edge are called micro-corrosion. It’s the result of moisture left on the cutting edge—water, tomato guts, any kind of wetness left on the blade weakens the stainless steel and promotes chipping. To keep these pesky chips at bay, dry your knife immediately after use and/or washing.

So no it isn't good because you need your knife to the best of its performance.

Keeps it from cutting smoothly. That's about it.

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