Maybe not the messenger, but somebody should be. 
While it’s a little hard to tell exactly what is going on from those particular images, it is obvious that the edge is, at the very least, incompletely deburred and probably not sharpened evenly and completely. It’s no wonder there is variation in the sharpness readings along the edge. More scientifically, accurately and generously grandmotherly, I’d describe that edge as a mess.
Mr. EOU did not specify the specific cutting operation, but I would guess that type of blade would perform best with a polished edge, and that blade obviously is not. Even if I were sharpening a kitchen knife and wanted a toothy edge, if I saw that under the microscope I’d resharpen and then commence basic deburring.
Even more interestingly, that blade almost looks used, rather than freshly sharpened. I’m surprised that a blade that looks like that could pass QC. It certainly wouldn’t on my watch. It’s not surprising the industrial customer is dissatisfied with the performance of that blade.
Here is an image of a blade that I sharpened to a mirror finish. While it is not perfect and there are still micro scratches on the bevel, to the unaided eye the bevel was a mirror and it was extremely sharp. The difference between this edge and the industrial customer’s blade is obvious.
If the EOU images are representative of typical blades in the industrial world, I’d have to agree with Mr. EOU’s statement that, “…industrial operations should represent a real opportunity for professional sharpeners…”
While it’s a little hard to tell exactly what is going on from those particular images, it is obvious that the edge is, at the very least, incompletely deburred and probably not sharpened evenly and completely. It’s no wonder there is variation in the sharpness readings along the edge. More scientifically, accurately and generously grandmotherly, I’d describe that edge as a mess.
Mr. EOU did not specify the specific cutting operation, but I would guess that type of blade would perform best with a polished edge, and that blade obviously is not. Even if I were sharpening a kitchen knife and wanted a toothy edge, if I saw that under the microscope I’d resharpen and then commence basic deburring.
Even more interestingly, that blade almost looks used, rather than freshly sharpened. I’m surprised that a blade that looks like that could pass QC. It certainly wouldn’t on my watch. It’s not surprising the industrial customer is dissatisfied with the performance of that blade.
Here is an image of a blade that I sharpened to a mirror finish. While it is not perfect and there are still micro scratches on the bevel, to the unaided eye the bevel was a mirror and it was extremely sharp. The difference between this edge and the industrial customer’s blade is obvious.
If the EOU images are representative of typical blades in the industrial world, I’d have to agree with Mr. EOU’s statement that, “…industrial operations should represent a real opportunity for professional sharpeners…”