My suggestion is to try a flat grind, with a convex edge. You can increase or decrease the degree of convex to fit the application of the blade, and in the process eliminate the "shoulders" on an edge that is sharpened at angles, which adds to the cutting resistance of a blade because of the "wedge" that's created when sharpening a blade with any type of fixed angle(s). The overall idea being to have minimal or no angled bevels on an edge..... the difference in cutting performance versus edges that are sharpened at angles is very noticeable, and in most cases very dramatic.