Yes, in three ways: removing far more steel than necessary, setting an angle that does not suit the knife, and overheating the edge. Carbide pull-throughs are the usual culprit for the first two, and powered bench grinders for the third, which ruins the heat treat permanently.
Carbide wheels scrape a lot of steel per pass. That is what makes them fast, and it is why a knife sharpened that way for years is visibly narrower than it started.
They also cannot follow a recurve, and will flatten one out permanently.
A fixed-angle pull-through imposes its own angle regardless of the knife's geometry. On a blade ground finer than the tool, that means grinding away the existing bevel to create a thicker one.
The knife ends up sharp and cutting worse, which is a confusing outcome if you do not know why.
A powered bench grinder can take a thin edge past its tempering temperature in seconds. Blue or straw discoloration means the heat treat is gone at that spot, and no amount of sharpening restores it.
Professionals use belt grinders with light passes and frequent cooling. See when to go professional.