Yeah, well like unsub said, I giess if you are cutting something kinda thin it would be fine to just have a sharp edge.
but for most things it's not just the edge but the whole grind. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />
thats where a good knife is made.
for chopping it especially matters.
A good knife needs to be ground righ from the spine to the edge or no matter how nice an edge you have (even a high convex edge) it won't chop that great.
it's just how it is.

you could even go as simple as the type of grind, not just the way it's ground.
my thin kershaw scallion has a great edge on it and it's extremely thin, However it has a hollow grind, when cutting cardboard it binds and my YKCG will outcut it.
thats just one example right their.
Ask mike Stewart what he thinks on the subject and he'll probably give you a better explained answer than me.
<img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

EDIT: granted a knife with a great grind is not much without a decent edge, but with a good grind, you throw an edge on it and it will cut very well, BUT a knife with a bad grind will not cut even with a good edge.
(this is all kind of from personnal experience and what I've heard [from some very good knifemakers mind you] so it can be questioned, I don't want to sound like I am TELLING you whats right, but thats how I see it. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />)