A couple of observations about some of the comments (some of which have now been removed) made in this thread:
1) Larrin's articles follow a scientific approach, which is specifically designed to find things that don't agree with intuition. This is how new discoveries are made.
As an off-topic example, general relativity and quantum physics are ridiculously counterintuitive but they have been proven by experiment time and time again. You rely on technologies every day that wouldn't work without our understanding of them.
It is interesting that on the one hand, one of the commenters in this thread often asks us to suspend our intuition on sharpening jigs (FWIW, I suspect with good reason, although I am interested to see actual empirical (measured) data rather than simply assertions) yet is not willing to suspend his intuition on (for example) edge angles.
2) I reject the assertion that Larrin's articles are not useful to most forum members because they use a scientific technique. Many members have commented that they have found Larrin's articles interesting and enlightening. If you don't, don't read them.
3) If Larrin's results disagree with your intuition, either:
A. Review your intuition,
B. Provide some evidence that contradicts his results or
C. Make a coherent argument that the methodology needs fine tuning.
Dont just make unsubstantiated assertions that it can't be true because... intuition. And keep your comments and arguments polite and focussed on the facts. Play the ball, not the man. Too much playing the man in this thread. Easy to see as trolling, this behaviour is.
4) As regards the cardstock: Of course cardstock is not food and there may not be a 1:1 correlation in wear between cardstock and food. However, cardstock does allow an empirical measurement of edge retention, whilst eliminating variables (such as cutting force, cutting skill, inter-vegetable variability.... etc) which is a whole lot better than the firmly held beliefs or intuitions that is the only other datapoint that I have seen.
5) Larrin, please don't stop doing really useful and interesting experiments on knife steels and please continue sharing your knowledge of knife metallurgy with us.
Now, back on topic please.