I'm building a dining table and I try to follow the "form follows function" philosophy. I need to decide what type of edge to put on my table (round over, bullnose, ogee, beveled, etc). I know I at least want a slight round over to prevent edge splintering, but other than that do edge profiles even matter, from a functional perspective? Are they purely aesthetic, or do they affect the comfort of the guests? Is end grain affected? Some work better as drip edges?
We have a live edge table with a lot of the flat part of the table being some 2 inches in from the bottom of the live edge. Several times this has caused things to fall off the table, as it keeps people from sitting closer.
This is an extreme case.
As a kid we had a table with an ogee edge. That edge was narrow enough that it was easy to nick.
My take: The actual edge should be rounded to about 3/16 to 1/4" radius.
the edge face should be parallel to the backs of the chairs so that someone slides in a chair too fast, it distributes the impact over more wood, avoiding nicks.
For interest, use a different colour of wood, set into the edge. This gives you a replaceable strip if there is damage.