Testing for Overheated Edges

[KnifeGrinders]

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KnifeGrinders has determined that the butcher's knife stays sharp longer than one that KG sharpened.  It was decided it was because the heat created by the mechanical sharpening done by KG.  What angle does the butcher put on his edge?  Is it a V edge or convex?  It seems that the KG edge is a hollow grind.  I understand most people believe the hollow grind of the Tormek is negligible but with as much as we are splitting hairs here, could it be making a difference?
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I did factor the edge profile in, and even shot a video how I sharpen on the side of the wheel to match our knives' edge profile to the butcher's benchstone-sharpened - all was detailed in http://www.bessex.com/forum/showthread.php?tid=372 , closer to the bottom of the 1st page, the post named Real Life Check.
I wouldn't even comment on your questioning if I matched the edge angle.

Back then our knives lasted for 2 carcasses vs 4 carcasses his.
I cannot tell for sure whether it was thanks to the reduction of honing at high RPM or better deburring, that our knives finally surpassed his - live events are not pixeled into analytical cause-effect streams. But after we've changed our sharpening to include everything we've learned, our knives last for 7 carcasses, and have passed the ultimate test in a meat plant last week.

In this meat plant trial 4 operators were boning with 1 our knife for 4.5 hours, 7 carcasses each.
Average starting sharpness = 68 BESS
Average sharpness after 7 carcasses = 214 BESS, the best scoring knife ended at 130 BESS.
For comparison, the plant-sharpened knives avg starting score was 130 BESS, by the end avg score was 252 BESS, and they lasted for 5-6 carcasses.

We are now branding our sharpening procedure as a 7-Carcasses Edge