I agree. Best way to remove the fine edge of a kitchen knife is to scrape it along a soft cutting board. Knife blades are meant to take force in one direction more or less. Lateral stress on a piece of metal as thin as a red blood cell on a rounded surface will eat up your edge. Tough steels like 80crv2 (@58-60) and 3V will roll over. Hard steels like 80crv2(@62-63), m390, Elmax, s90v, etc will chip along the edge. Can you still use your knife? yes. Will you still have a pristine edge that will cleanly cut paper? not a chance. I like a nice sharp 90* spine but I only sharpen one side of the spine for this. I keep the other rounded for push cutting comfort.