An edge bevel is ground from the middle of the blade and goes all the way through the edge. It is extremely sharp. The chisel ground edge owes it sharpness to the fact that the edge bevel is typically ground at around 30 degrees. 40 degrees total edge angle. To sharpen the chisel-ground edge, you'll place the entire edge bevel on the stone and grind it until a burr is formed.
Many people then strop the edge on a piece of cardboard on the other side, to remove the burr.
The chisel grind's sharpness arises from the acute angle formed between the front bevel and the flat back. You can then try to use decreasing pressure to grind off the burr, and finishing with a steel provides really nice results. Following Emerson's lead, most makers are grinding the left side of the knife instead, apparently because that's where the maker's stamp is traditionally positioned, and advertisements look better if the stamp and edge are on the same side. To see why the grind should be on the right side for a righty, think about trying to make a precise cut in, say, a carrot, or a piece of material, or whatever. If you're like most righties, you want to hold the work in your left hand and cut with your right hand.