I'm surprised serious eats gave a knife with a bolster #1 spot. That's a hard stop in my book. I can see their point, the fibrox is a thick blade, but now it is wandering into subjective territory.

One of my biggest problems sharpening is cutting my 8000 grit stone when finishing my boning knife at the S-curve by the handle. I sometimes just skip that part, but I like to sharpen the entire blade.