I used my chef's knife to cut up shallots for pasta tonight. The newly smoothed top of the knife felt comfortable to my pointer finger. Everything was fine until I flipped the knife over to scrape off a bit of the outer layer of the shallot with the back of the knife. The knife no longer scrapes well. For future reference, I would only smooth the first couple of inches of the back of the blade (starting with the bolster) and leave the rest sharp.
Ken
Ken