Overheated edge BESS scores

[KnifeGrinders]

Last week I assessed in-house sharpening methods at a meat factory, and found out you can tell by BESS scores if the edge has lost its temper from overheating during sharpening.

These 2 knives are identical, one sharpened by me and another by the Customer; have been cutting non-stop for 5 hours, and boned 200 pig legs each.
Can you tell by the diagram below, which knife was sharpened wrong? BESS scores are on the vertical axis.