From reading your post here and to help if possible in recognising the different grinds of the "blades" and terms applied for these and then the terms applied for the "edges" of the blades and describing the edges here is a few of the common ones ....if you use a stone and sharpen the edge at a given angle of your choice you have an edge which is called a "primary" bevel. Meaning it is the edge applied first. The edge has a simple "V" shape.

You will also hear of the term "secondary" bevel applied to "edges"...this is when the primary "V" shaped edge you have put on the knife has the top sides of the V edge ground at a shallower angle to reduce the resistance of the edge when slicing. It is an "angular" way of creating as near as possible a "tear drop" or "apple seed" shape to the edge.

"Tear Drop" or "Appleseed" shapes are terms sometimes used to describe a Convex edge. Essentially the only difference between a Convex edge and an edge using a Primary and Secondary bevel is that one is a smooth curve either side of the pinnacle of the edge and the other has a ridge line where the secondary bevel thins the "top of the V".

From your description above you are sharpening using a "primary" bevel only.

On a Scandi Knife the grind of the "blade" takes the idea of the primary bevel V shape and applies it to the grind of the blade as per the photo below.



The idea being that the knife is sharpened by lying the Scandi edge flat against the stone along the whole of the V shaped edge seen above and sharpening like that instead of holding the knife free hand at an angle. It is meant to be easier to have consistency in retaining an angle as the Scandi edge acts as an easy guide.

Hope this helps as it is often hard to understand when people are referring to a "blade" shape as opposed to an "edge" shape.