I don't make chisel ground knives because they are easier to make, in fact they take me more time. The flat side takes much longer to clean up when sanding resulting in more work and grinder time. The heat treat can be more of a challenge but that isn't much of an issue. I use the chisel grind because of the high performance.
I am finding that a zero bevel chisel grind with an edge bevel on the opposite side works great as well, I need to use this style of grind more to evaluate it completely. So far the performance is excellent and sharpening is literally as easy as it gets.
I like a double grind better for ambidextrous use, for splitting, skinning (although the above mentioned opposite micro bevel excels at this task), some chopping, cutting towards myself... they are obviously great for many uses.
The chisel grind is for high performance... it isn't made to do everything but it does it's job very well