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JurekB-
Hi, well I think it's been touched upon upthread somewhere but i'll give it a go..
Cutting performance is how the knife glides through food, root veggies are good examples as they're solid, tomatoes not so much as they're soft. They are good to test sharpness of the edge.
All to do with the thickness behind the edge I guess.Plenty of time before inchpincher will need to thin though, seems to have only lost 1mm (or 2 max) in nearly a decade.
RussyJ20
It will be fine to keep sharpening as normal, but for optimal cutting performance (which is different to sharpness) you will have to start thinning the whole blade. Tricky, time consuming but raising that line to reveal more inner steel is what you want