Oh oh. Yeah. that. 
I actually find CCK knives are a little better at polishing their spines than most Chinese knives. However, it may not be enough. Still, getting pain from the spine or the heel (because of semi-sharp geometry) is still infinitely better than getting pain from bad posture. No long term consequence.
Yeah, I really like my Glestain too. Do you really find the Glestain petty to be useful? In my experience, the food release aspect (no-sticking) of Glestain is its most unique strength, but that is only meaningful for knives going against a cutting board. For a petty knife, do we need the food to stick less to the blade? Love to hear why you like the petty. Thanks.
P.S.: I sometime wonder if Glestain will ever come up a Chinese wide blade knife.
P.P.S: Actually, I found it… except… it probably has no advantage here. See the photo:
