Critikill. The angle and edges is a can of worms with some folks. Moosez is right, just go out and test as often as you can and see what works best for you on the knives you have with their given grinds.
I prefer a thin convex but I have tested enough that I know its plus and minus so can I can use it to best use, but, thats just me. then too it depends upon what you are cutting. Sir Richard Burton said in the book "The Book of the Sword" written in the 1800's said, "On a sword, the angle must be 40 degrees or greater and then care must be taken to ensure it does not chip on a thick head". So in a way the way you sharpen depends upon how you use a knife.
Most people do convex too thick. However most makers err on the thick side for saftey reason or do not know enough yet. The thicker it is the more abuse it will take. One knife that I tested it, when I ground it thick convex I could baton a barrel in half, literally, which I did but batoning through thick heavy stuff is all it would do. I took the same knife reground it to where it would split a single hair. Sharp as all get out but do not approach the barrel with it at the edge for sure.
The grind has nothing to do with edge retention. The grind just effects material flow and strength.
Interesting. You can sharpen then polish the edge to where you can pick a single hair off of your arm. It will then just slide on a hickory handle. Sharpen with a different stone and you cannot make it slide it just buries deeper into the handle.
next year when we come back to Ethans doings I can play with edges, stones and angles if yall want to.