The best thing to do it try different edge geometries and see how well they do on different media that you typically cut.
A hollow ground edge -- as opposed to a hollow ground blade -- is rare. Usually, we're dealing with V edges vs. convex edges. (Chisel edges are quite different.)
V edges and convex edges are the most common edges, and either can work extremely well, depending on the exact geometry of the edge and the characteristics of the material you're cutting. One is not necessarily better than the other.
A convex edge can be extremely obtuse or it can be acute. Some convex edges are virtually identical to V edges. Imagine a convex edge where the defining radius has the same arc as the earth, or one that has a defining radius with the same arc as a BB. The first will be almost identical to a V edge. The second will be almost blunt.
You can also create a hybrid edge, such as a V edge with the edge shoulders ground off and a microbevel at the apex. Or you can add a slight convex to a V edge at the apex. Edge geometry in knives falls on a continuum, with one type blending into another.
If you go though all the ravings about how great someone's convex edge is, you'll see that they never define what that convex edge actually looks like. What's the defining arc or arcs? What's the inclusive angle of the edge at the apex?
V edges are a lot easier to define: the angle of the edge and the width of the edge shoulder.
And a lot depends on the equipment that you use to sharpen your knife.
I usually prefer a crisp, clearly defined V edge that I can produce with my Wicked Edge and maintain on my Sharpmaker. But on some knives I like a convex edge -- usually choppers that are too big to sharpen by hand. I use a Worksharp belt grinder to produce a sharp, fast convex edge on large blades. They are not as good as my V edges, but they are a lot faster to sharpen on power equipment. I also use a convex edge on a large CPM M4 blade at 64 Rc on my camp knife. The steel on that blade tends to be a bit chippy, but with a convex edge I can chop with it without damage and the edge lasts basically forever.
Edge science is not as simple as most people think.
Good luck with your convex experiments.
A hollow ground edge -- as opposed to a hollow ground blade -- is rare. Usually, we're dealing with V edges vs. convex edges. (Chisel edges are quite different.)
V edges and convex edges are the most common edges, and either can work extremely well, depending on the exact geometry of the edge and the characteristics of the material you're cutting. One is not necessarily better than the other.
A convex edge can be extremely obtuse or it can be acute. Some convex edges are virtually identical to V edges. Imagine a convex edge where the defining radius has the same arc as the earth, or one that has a defining radius with the same arc as a BB. The first will be almost identical to a V edge. The second will be almost blunt.
You can also create a hybrid edge, such as a V edge with the edge shoulders ground off and a microbevel at the apex. Or you can add a slight convex to a V edge at the apex. Edge geometry in knives falls on a continuum, with one type blending into another.
If you go though all the ravings about how great someone's convex edge is, you'll see that they never define what that convex edge actually looks like. What's the defining arc or arcs? What's the inclusive angle of the edge at the apex?
V edges are a lot easier to define: the angle of the edge and the width of the edge shoulder.
And a lot depends on the equipment that you use to sharpen your knife.
I usually prefer a crisp, clearly defined V edge that I can produce with my Wicked Edge and maintain on my Sharpmaker. But on some knives I like a convex edge -- usually choppers that are too big to sharpen by hand. I use a Worksharp belt grinder to produce a sharp, fast convex edge on large blades. They are not as good as my V edges, but they are a lot faster to sharpen on power equipment. I also use a convex edge on a large CPM M4 blade at 64 Rc on my camp knife. The steel on that blade tends to be a bit chippy, but with a convex edge I can chop with it without damage and the edge lasts basically forever.
Edge science is not as simple as most people think.
Good luck with your convex experiments.