Bought my first swivel knife today. (entry level Tandy) Not planning on doing a lot of swivel work, but might need it from time to time. Knife came with standard 3/8" wide, thick blade. Bevels were completely unusable and was like dragging a bastard file through the leather..............but since sharpening and polishing are my "thing", they are now perfect mirrors. Okay, that's behind me. Messed with it a little bit and it cuts like a hot knife through room temp butter. But I need some educating and can't seem to find what I'm looking for. What are the individual purposes of narrower blades, thinner blades, angled blades and hollow ground blades? I'm sure it has to do with more than just personal preference.