A full flat will be thinner, and therefore it will pass through material easier. A convex grind will be stiffer and stronger, but will not slice as well (assuming identical edge geometry).
Put whatever edge on it that you like. I find it's easier to separate grind and edge style. The grind is done by the knifemaker, while the edge geometry can be modified yourself. As long as the grind is the way you want it, you can experiment with the perfect edge.
Nice knife. The stock is pretty thin, so I don't anticipate a problem with either style. Both will cut well. It's just a trade off between extra blade mass and slicing capability.
I'd personally go full flat or slight hollow (with .015" edge) because I like my blades to be thin slicers. I sure wouldn't try to pry with a thin blade, though.
Phillip
