The answer is yes, they can be as I found out with the knife I intended as a passaround knife and one of the others I recently made. These knives were ground even more thin than the one chazmtb had up for sale recently. I have been using the O-1 and L-6 damascus mix for more that 12 years now and I have become very adept at heat treating it, and even though the kitchen knives are harder than the knives I usually make, they are not as prone to chipping as many of the knives you are accustomed to using. Mine did not chip, but flexed along the edge and sprang back. I know that the fault that most commonly occurs when a new to kitchen knives knifemaker tries to make a kitchen knife the spine and or edge is too thick. I really want to pull hair every time I see a thread about thinning the bevels on a knife. So I have been grinding them thin, and thinner and thinner, and I went too far.
Dave sent the knives back to me, so thats why there are none of my knives currently for sale with him.
These knives are no lost cause however. I do full flat grinds, so that means I can take off a bit of that very thin edge to the point where it has a bit more support. So in a week or so you will see a few knives of mine that will have a slimmer profile(not as tall as usual). Please be assured that functionally there is not a thing wrong with these knives, it only showed up in the sharpening, and I am going to correct them, and once corrected sharpening will no longer be an issue. In addition, I will be doing some small handle modifications that have been suggested by several members.
In closing I will say that althoug I am a very experienced knifemaker, and my learning curve has been quick, it does not mean that I am incapable of the occasional error.
I respect honesty and after discussing this issue with Dave I decided to be open an honest about this issue.
Thanks to all those who have my knives, I haope they give you a lifetime of service.