I've been sharpening my EDC RSK on my Sharpmaker at the 30* setting about every 2 weeks. I use the knife daily at work to open boxes and it's been pretty easy to keep it shaving sharp with a minimum of effort (so far). Can somebody with more knife knowledge than me explain the advantage of the convex edge? How easy is it to do and how easy is it to maintain? And (especially) what are the advantages-- if any--over shaving sharp at 30*?

Regards, Vince