Good god I'm always amazed at the complete lack of intelligence, knowledge
and common sense in the so-called "advice" found here and, well, everywhere
on the internet.

I guess by now I shouldn't be surprised, but it's still upsetting.

Searching for 10 minutes will show you that what you're talking about HONES
an ALREADY SHARP blade. Chefs use it almost EVERY TIME they pull out their
knives. If properly used, it will mean that you only need to really sharpen
(ie remove metal from the blade) the knives once every year or maybe twice
if you use them a whole lot.

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Cite your sources.
I'm not interested in your opinion.