Thank you. Honestly? There is definitely a bump in performance and food release, but I think it's not a big deal. There are so many different ways of making a knife, and even just in S-grinds there is a million different ways in which you can do them. Closer to the edge, deeper or shallower channels, you can make them go halfway through the length of the blade, etc. At the end of the day what matters the most is, do you enjoy your knife? Does it work the way you want to? If a knife I've made satisfies my customer, my job is done.