You cannot make an edge too sharp, but you can absolutely remove too much steel. Every sharpening shortens the blade slightly and widens the secondary bevel, so a knife sharpened aggressively and often will eventually cut worse even when it is sharp, and will need reprofiling.
Steel. Each pass removes material, the apex moves back into thicker stock, and the secondary bevel gets a little wider. That is normal and unavoidable.
When the bevel becomes visibly broad, the blade wedges material apart on every cut and no amount of extra sharpness fixes it. At that point the primary bevel needs thinning.
Hone and strop often, sharpen properly rarely. A light strop restores a rolled edge without removing meaningful metal, and doing it regularly means you almost never need the coarse stone.
Holding a consistent angle also matters enormously. Wandering angles round the shoulder of the bevel and force you to remove more steel next time.
A slip-joint blade sharpened for decades eventually sits low enough when closed that the edge contacts the backspring. That is called going past the kick, and it is the genuine end of a traditional knife's sharpening life.
Collectors should read sharpening a collectible knife before touching a stone.