oh... yeah.. lots of people do this. It is a more delicate edge, but also easier to care for. There are some things you can do to give it better edge strength and its not the recommended way of sharpening, but also not the end of the world. There are a number of professional sharpeners in japan who will sometimes do this for chefs just because its easier to care for. Hamaguri is still the best, both in terms of edge strength and retention, as well as how it pushes food. But flat will work. A microbevel may also be a great idea if you go flat.