I recently got into an argument online on food release, the other person insist that the only way to increase the food release without resort to thing like S grind is increase the thickness of the knife, and the slight convexity on the kitchen knife is not intentional but rather a flaw of the manufacturing equipment. His point is the flat V grind is better than convex because it cuts better and the slight convexity on kitchen won't affect stiction and food release, and a microbevel will do more for food release. which really contrary to my own experience. This got me curious, is there any serious study on this subject matter? any physical model we can use to determine if the slight convexity actually does affect food release?