From Chappel's catalog...
"To ensure the finest cutting edge, each blade is hollow ground, which is started high so that the blade can be sharpened over a lifetime of use without losing efficiency of this type of grind. I use only a rolled edge, as opposed to the common flat, 20 degree V-edge which is easier to make. This means that even after the knife has lost its razor sharpness in the field, it will still cut and do its job with only a little more effort without resharpening."
From Blade Magazine, May 1973, pp. 38...
"I am one, if not the only person, that supplies a rolled edge on every knife I produce. On a 5 1/2" knife it will take me as long as 40 to 50 minutes to put the kind of edge that I consider field worthy."
Found this on the internet...
"Q: What is the difference between a Beveled Edge and a Rolled Edge?
The Beveled Edge is the most widely used edge configuration. It consists of a final grind along the very edge of the primary grind. This final grind forms the sharp edge of the knife. One of the main reasons for its popularity is that the beveled edge is fairly simple to apply by hand or machine.
The Rolled Edge has been in existence for over 1,000 years and has been used by bladesmiths all around the world. But today it is quite rare in the knife industry. Some of the finest examples of this edge can be found on early Japanese Katanas. It consists of a continuous curve from the primary grind right to the edge of the knife. There is no "bevel" at the edge visible to the naked eye. A rolled edge is quite difficult to produce in custom quantities and practically impossible in full scale production. The reason for this is that it must be applied by hand, using a "slack belt". The honer must constantly monitor his progress very carefully to develop a perfect rolled edge. However, the result is a cutting edge that will easily outperform a standard beveled edge, because it offers almost no friction during a cutting stroke. It slips effortlessly through the cutting medium."
One might think a rolled edge is simply a convex grind, but Chappel's grind is different. The blade has a hollow grind and only the very edge is rolled, which makes the edge thinner (for slicing) than a traditional convex grind.
Certainly, more than you wanted to know, but interesting never-the-less.