Knife tip grinds and parts of a knife grind

[uyotg]

In #1 and #2, you'll see the "ridges" are not the same despite (I think) having the same grind, scandi or saber. #1's is parallel to the edge from handle to tip while maintaining a consistent distance from each it, while #2's is straight from the tip to the handle. To emphasize what I mean by the ridge, I've sketched #3, a full-height convex grind, which has no ridge at all. To the left of the blades, I've also sketched what the geometry looks like looking straight on at the tips of the blades (though I messed up and forgot to draw the edge on #2).

1. What is the name for that "ridge?"
2. Is there a name for the ridge grind in #1? And what are the advantages and disadvantages of the point geometry?
3. Is there a name for the ridge grind in #2? And what are the advantages and disadvantages of the point geometry?
4. Is there a name for the part of the grind from the "ridge" to the spine?
5. Is the whole grind different whether or not it's beveled? In #1 and #2 in the pictures, you can see they're beveled. Does them being beveled technically make the spines into swedges?
6. How about if they're convexed, but the spine is not sharpened but still thin--is that still technically a swedge?
7. How about if the spine is thin but also zero edged such that there is are no hard angles? Is that still a swedge?
8. If you do take into account that the part in #4 is beveled such that the spine has been thinned and the "ridge" is zero edged, what grind is that called? Full convex?

See, there are tons of resources about the grind of a knife out there, but only about the primary grind and below, and not about the grind above and how the grind resolves at the knife tip.

Thanks for all your knowledge and wisdom, friends. :thumbup: