90 % of all my hunting knives (Skinners) are hollow ground. Theoretically there is less restriction slicing through meat or skinning since the only thing that touches the area is the cutting edge of the knife, with a partial or flat grind the side of the blade drags against the area being cut which causes drag. Just think on how straight razors are made, they are hollow because the only thing you want touching the hair is the cutting edge. Each grind has it's positive or negatives. A hollow ground blade is certainly not as strong as a flat grind, convex or scandi grind, there are trade offs for each specific grind. All of my kitchen knives are a convex grind because there might be some bone chopping involved.... regardless of the grind, the key to any blade is the heat treat a temper, that is the heart and soul of a knife.
Hollow grinds are done on a wheel, flat and scandi grinds on done an a flat platen, my convex grinds are done on my slack belt grinder.
All hollow grinds are not created equal, depending on the blade and it's intended purpose I use various wheels for hollow grinds, I use a 2", 4" 5" 8" and 12" wheel.
I probably have you more confused than you were.