Update:
I cut five Russet potatoes yesterday, another onion, some carrots, cucumbers and chives.
First, using about the front 1/4 to 1/3 of the blade, I experienced no sticking when cutting potatoes. I sliced up half of a potato (initially cut lengthwise, then sliced cross-wise), to see if this would cause any sticking. There was no sticking - in fact, the slices of potato stayed on the board, with only one slice disrupting the original shape of the half potato.
Second, there was less sticking when slicing very, very thin slices of white onion (see through thin). Because the knife is not thick and is stiff, I found it very comfortable to do this kind of cutting with the knife; it's the best knife I own for this. (Note: I don't own a laser so I don't have a point of reference with respect to using a laser knife for such cutting, but it's superior to my inexpensive carbon steel usuba, Hiromoto AS.)
Third, there was the same resistance when cutting carrots into lengthwise sticks and then into small chop. Again, the rear portion of the knife felt like it had less resistance than the tip when cutting carrots.
Fourth, it was very easy to do very delicate, fine cutting of chives. About half of the chives stuck to the knife, but I've yet to use a knife that chives did not stick to.
Fifth, some of the cucumbers stuck to the knife. I noticed less cucumbers sticking to the knife when the knife did not have a patina.
It certainly seems like there is a decrease in sticking after the patina started developing.
This is just what I need - follow up feedback. Yeah this helps a ton and is really starting to paint a clear picture for me.
Thanks Michael!