Well, obviously. What better things could we possibly talk about? Well, OK, there’s beer, but that’s just a tie, not actually better.
I thought you might mean hollow ground, but looking at the Work Sharp you linked, it has no platen, so it’s going to deliver a convex edge. (But with 6000 grit belts it’ll be a damn sharp convex edge, one you can strop on the heel of your hand instead of leather 
).
I only use a convex grind for axes. A cheap* hewing axe or camp hatchet** with a reasonably well balanced head will “pop” dry wood apart better with that kind of edge, and will resist notching and folding of the bitter edge better, and is less likely to get stuck.
But for a cooking or woodworking knife, I think a convex (or “arched”) edge isn’t really optimal. It’s harder to get even, straight cuts and maximizes the amount of soft or sticky material that will get stuck to the blade. It’s arguably a decent grind for a lightweight killing weapon capable of stabbing, though; I’d use it on a knife intended for fighting, because it’s meaty and strong and inherently resistant to bending.
A small bench sander with a platen and an exposed wheel lets you do all the different grinds with the same tool. A seriously practiced person with a stone can do them all, too.
Yeah, but you didn’t give me anything to disagree with! I think your advice was excellent.
* You can also use a slight hollow grind on a really extremely high quality axe with a heavy poll to get a better hewing edge while still getting a good splitting “pop”.
** a carpentry hatchet is a totally different tool.
