I think the heel should not be part of the flat so to speak. I've checked a few knives with long flats and the ones where the heel is relieved, raised don't have this issue. I suspect very few people cut with the heel in general, I don't. I might use it to core something or use it on purpose for something hard to cut, but not in general cutting, so it doesn't really have to touch the board when the rest of the edge flat touches the board. I could probably adjust my technique, but it seems like too much trouble for one or two knives. Sounds like it is easier to just fix it one time.