A more important consideration is cross sectional geometry. The use of the knife determines the thickness of the blade at the edge, i.e. kitchen knives should be ground thin enough to see through!
And the geometry must be limited to the type of steel. ATS-34, with high molybdenum content, can take a thinner grind with less thickness simply because it is tougher than 440C at the same hardness.
Be creative with your grinds. Standard mass marketed factory knives use an 8" wheel, but a shallow grind. (they want you to sharpen three times then throw it away and buy another).
Take your time to study the different effects of differing contact wheels. Hell, grind a hollow with a .375", it's wild!
And grind all the way through a couple, just to see how far you can go. Make a straight razor first, then an axe. You'll learn.
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Jay
www.gilanet.com/JayFisher/index.htm