I recently purchased a Thiers-Issard Sabatier "Canadian" 8" chef's knife from TBT, with a nice straight blade, and great F&F. My concern is about the blade profile and what, if anything, to do about it. Placing the knife edge down, and calling the bolster zero, one sees the following: The blade makes contact at 0.625" and at 3.25". Between these contact spots the blade is a bit up, but is nearly straight. Looking from the side - one sees just a little daylight.
Would it be prudent to knock down the first high spot at 0.625", so that the blade sits flat ? Cutting on a flat board, using a knife with a hollow spot, the knife will not be going all the way through what you are trying to cut. If I do try to flatten the high spot near the bolster - is a file, or a stone, the right tool ? The other option is to seek professional help.
The profile of this Canadian Sabatier is quite different from my Konosuke HD. For sharpening I use an EdgePro with Shapton stones.