Along with thickness, goes edge bevel. Hollow grind vs. flat grind vs. convex grind. Some makers stick to only one basic grind for all their work. Some suit the grind to the type of blade they are making. I tend to go more with the latter. Really big blades designed for cutting and chopping, I prefer a convex or a flat grind. Smaller blades I go with a hollow grind. Obviously a hollow grind can get you the thinnest cross section at the edge (ie. straight razors) which makes for good cutting potential. I try to hammer in the bevels I want, so any grinding that has to be done is just for cleanup. Do you have a favorite grind? What grinds to you incorporate into different types of blades?

P.S. Hey Brother Max, good to see the Banana Republic Bad Axxxxxxx knife again. Muy Bueno, Hermano!