Nathan,
I know what you mean. I used to have knives in a bunch of different configurations including tanto, single edge spearpoint, clipoint, double edge spearpoint.
Nowadays all my knives have one similar theme, tons of belly - Single edge spear point or clip point. I have since sold off most of the other edge configurations.
Clip points and spearpoints with a high grind provides tons of utility. The straight edge knives are more for stabbing and cutting and less for slicing.
Steven,
Belly refers to the curve and height of the blade at the front of the blade. Effectively, this area represents the contact area of the blade as it passes through the target. It is therefore responsible for the support and control of slices. Recurve blades are designed to maximize the blade's "belly".
Tantos, and double edge spearpoints has very little belly, if at all. For reference: consider Strider's tanto design. It has no round belly, instead it has what is coined "the triangle of death".
So the grind can enhance the belly of the blade. Optimially, the grind should extend as high as possible.