Identifying grinds?

[ant_topps]

I generally do concave/concave, and I don’t consider my knives to have crazy food release, rather aim for something "balanced" in regards to ease of cut/release. That topham article doesn't describe what I do imo. Edit: I mean generelly, alot is correct but alot also is assumptions and definitions not entirely so.
Edit again; pics

I've learnt a lot from the members of this forum and kitchenknifefora. Most of my blog posts are to help local makers in South Africa, but the post of S-grinds has been popular the world over. If there are inconsistencies or things are could have been more correct, please do reach out and let me know. I'll make the changes.