For highly asymmetric grinds like 99/1 why do we deburr on the “flat” side instead of actually sharpening and trying to form a small burr on the opposite side? At what ratio do we start actually sharpening both sides, about 80/20? Just curious as to what the rationale is behind this. These 99/1 edged knives aren’t treated like a true double edged grind but they aren’t treated like a single edged grind with a hollow ground ura either. They are unique in their own classification in a sense, am I wrong? Any input or opinions appreciated.