I find that convex edges move chips out of the way and dont get stuck as much as you standard edges
edged blades may bite deeper but I prefer convex for the reasons above

yeah, they don't hang up.
and it depends on the geometry of the edge, as far as deep biting goes.

I know that, most makers run their edges between 30-40 degrees
say you have a v edged blade ground at 30 degrees, it will bite deeper than your run of the mill convex edge but is more likly to stick

you like the specifics it seems like
check this site out
http://cutleryscience.com/

there is more to edge geometry than that, no grind, not even flat grinds are just at one angle, its alot more complicated.
especially with convex grinds.

thats why I said run of the mill
yes there are extremes to each grind I'm just copareing what you find on a day to day basis
your over thinking it

no, even "run of the mill" grinds are as simple as you think, reently I've been looking at my knives grinds (the few I have) I've realized that the grind makes the knife.


maybe I am over thinking it, but, just saying, they are really complicated.

they are complicated

you are right though, you can have a knife made of great steel and a good heattreat and itnot preform because of the grind
the kershaw outcast for example, made of d2
most obtuse edge I have ever seen
I reprofiled mine though, now its a champ for chopping bushes
you can always fix it <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

yup.