Why are burrs so malleable?

[Bud]

Thanks Mr. Me2. I just keep on learning. Don't know if you can tell from the picture but I've got more than a 1/32 with this knife. I suppose that's because its probably a thicker knife than yours. To me, Japanese sushi knives are supposed to be super sharp small little thin things. My knife is none of the above. But that's okay with me because it worked just great on some venison tenderloin last night.

Don't mean to bug you but I've seen others talking about this behind the edge before too. So what's the meaning of this? If it's thin or thick behind the edge what difference does it make? I suppose that if I sharpened this knife at a smaller angle that the behind the edge would increase because this knife gets gradually thicker going toward the spine.