i saw rockbox post that video yesterday... very good video
That's one of Murray's better videos. I particularly liked the point he kept making of observation - look at the blade while working. This is such a simple thing that is so critical to getting done what you want to get done.
Some of my knives have no visible bevels and these are usually the ones that perform like lasers. Convex bevels depending on how pronounced the convexity is will help with the food sticking problem. They are also fun to make, making sure all the scratches are in the same pattern and stuff.
You can convex a blade too much, especially if you try to grind it on a slack belt. I do it on a KMG rotary platen and still end up "flattening" it a bit when hand sanding.
Yeah, I'm not sure why you'd put slack in your belt anyway. There's usually enough give on mine if I just move the platen back a bit. I suppose with enough slack, your knife would just be very thick behind the edge. In that case, it seems like you wouldn't want to flatten, you'd want to thin behind the edge is all.
Hmm so it does not help too much with the food sticking problem then. But basically, what are the pros and cons of it? I've read through the posts and it seems that mostly it is down to thinning and personal preference?