Knife edges naturally become convexed after multiple sharpening sessions. Or stropping sessions. Buck did use convex grinds for years in their early knives. I never noticed they cut better that the edge 2000 a full hollow grind. DM
My preference for convex grind knives has more to do with the grind (2mm to 20mm above the edge) and nothing at all to do with the edge (2mm and closer) itself.
As for one grind or the other "cutting better", for me it depends on the material that is being cut. I prefer hollow grinds for cutting meat (as do you, I believe). I strongly prefer convex grinds (the blade, not just the edge) for wood working. Much easier to control the edge and to throw consistent curls.
I find the 70s vintage semi-hollow grind Bucks to be OK for wood working. Better than later full hollow grind Bucks. But a true convex or convex/sabre ground blade is even better for wood working, imo.
When did Buck change from convex (or convex sabre) grinds to hollow grinds? Late 50s? Early 60s?