No. The metal composition of the blade means that it cut by shaving small amounts of steel off from both sides as opposed to grinding, which would wear out the honer.
If you have a problem with the edge not being sharp enough to use after honing, then your knife is either not getting as sharpened before or after you hone it. If this still happens after you sharpen it more thoroughly, then try using a different stone for one pass only at first and go from there; because if this does resolve your issue then either something is wrong with that particular stone or someone has been using their knife too much without resharpening in between each use (which will cause lots of micro-splinters).