Gouging is a risk with most stones, more so with a resin stone such as the Superstone. It's not guaranteed to happen, but it could. The big nicks a cooking knife tends to attract can be a real problem.
Lapping is the real issue. If the same stone does double duty, you will need to lap it often and thus shorten its lifespan. This is why I have separate knife and razor stones. If you have limited storage space and/or budget, you may decide it's worth the risk to just go with the smallest number of hones for now.
The Chosera 1K is hard enough to withstand knives with minimal lapping needed. At the next stage, I might go with a Super 5K for razors and one of those cheap King 6Ks for knives (I have one, it does a fine job) and then whatever you want from there on up. Going to 8K or higher on most kitchen knives is counterproductive, so those higher-grit stones are likely to be razors-only anyway.