What about those knives that have grinds on the back side that don't even come to a V, but have just shaved off metal in order to get a sharper point, what the heck is that?
The point I am trying to make is that there are too darn many variables and blade types to be able classify correctly with 100% accuracy. I do realize that there is history involved here, but with the advent of modern knifemakers, the number of blade styles is staggering and it has become very difficult to classify exactly what is on the back of your knife.
BTW, if the back edge only travels 7/8 of the way down is it still a swedge? Again, the possibilities are staggering.
(sorry to divert your post, Yiterp)