Hey everyone, new to the forum here. I recently acquired some K-Sabatier carbon steel knives and they are lovely; the best I've ever used. They're absurdly sharp right now but I've read that carbons benefit from frequent steeling. Now, I have a sharpening steel, but it's a very coarse one with a diamond coating. Is this too rough for my knives? I'm concerned that it will scratch them up and that it may be designed more for sharpening than honing.