>>2631924>You don't want a straight grind because you are then forced to remove too much material in the sharpening, Scandinavian and chisel are better in that regard but only compared to other straight grinds.You remove the same amount of material sharpening a straight or sabre grind, since you're only sharpening the microbevel on both (don't give me any crap about "true straight", that shit only exists in your mind). Scandi removes the most material by far. Besides, this is a non-factor. If you hand sharpen your knives as you should, it will take decades before this becomes an issue, assuming you know how to maintain your blades with a strop or honing rod. I only take my blades to the stone once a year at most (usually due to careless use in the field) and they're still always razor sharp.
>Convex only varies in the delineation of the taper, you get more surface contact which is generally unwanted. Your cuts will shy off. Maybe if you've got a cavalry sabre.Convex has a specific purpose, which is to take abuse without breaking. Hence why almost all axes and mauls use it.
>Hollow grind is flimsy, a narrower blade isn't sharper and actually you've got more surface contact.Hollow grind is objectively a better slicer, but that's all it's better at. Also the most fragile. That's why you generally only see it on stuff like $500 sushi knives.
