Interesting, and thanks for sharing.
The use I've done with mine over the past three weeks is, I've cut against a teflon cutting board numerous times (4 or more times a week) with mine in the past three weeks (cucumbers and chicken breasts), using a slicking/pull-to-me motion. I have also cut over ten avocados, edge contacting the seed/pit. I wouldn't call any of that particularly "hitting the edge", and certainly not hard use; but it is use cutting through something, and into or against something else, maybe harder.
As of yet, my low grit edge is still cutting well, and feels sharp.
As I mentioned in the "in yer pocket" thread - I'm not going out of my way to wear out the edge and/or cutting through mountains upon mountains of stuff. I'm just "normal" using it and carrying it all day, every day.
I cut up numerous cardboard boxes every day, zip-ties here and there, open envelops here and there, plastic bags daily, vines, branches, and saplings multiple times a week, and some food prep just about every day.
That I can think of, I have only "slapped" my edge into a hard surface once. 100% my stupidity. That was cutting up a cardboard box a day or two ago, and the knife went through so quickly and easily that I slapped it right into the counter top that the box was on, edge first, as you'd expect. That I can tell, it has had no effect on the cutting performance of the knife, and when I look at the edge with a flashlight - I don't see any shiny / flattened/ rolled areas - which I did expect to see - but am pleased, and happy that I didn't...
I won't tell anyone that it's great, or that it's horrible. I'll just use it, and tell what I experience.
I have zero reasons to embellish or lie.
Great, good, not good, horrible - that's for the reader to decide... There's no need for me to tell anyone what to think, ya know...
Now how much the pretty decently thinned hollow-to-edge has to do with it, I don't know. Or the fact that this is an "old" knife, that has been through numerous edges already.
It for sure seems that thinning it definitely makes it cut way easier. I can say that of all my knives that I've thinned.
But as to an effect on edge longevity. I will, admittedly ignorantly, say I don't imagine it has tons to do with that. The edge is the edge - weather or not it's thick or thin behind that edge... that edge is going to come into contact with whatever it's put to as it cuts, and that edge will part/separate whatever that is.
How thick, or thin, behind that edge, will (in my experience) effect how easily it passes through though (that's just my, perhaps ignorant, thinking).
Of course, edge angle, metal comp, what & how you're cutting, etc... are factors too, but I'd be kinda "talking above my pay grade", when we get to that.
While I very much like to experiment / try different things in regards to blade shapes, edge angles, finishes, thicknesses, different metals, heat treats, etc... and carry and use knives - I am Very far from "an expert".
I figure I'm at three weeks now... I'm a fan of what vivi brings to the forum and is doing, so I'll finish out the month at least. I'm happily learning as I go :)