2-row malted barley

Have you ever asked yourself what the difference is between 2-row and 6-row? I know as a brewer my answer has always been “6-row has more enzymes to convert starches into sugar”, but is this true? I know I usually use 60% 6-row malted barley and 40% Malted Wheat base when making german style hefeweizen but why the 6-row? Was it because I read it somewhere?
Check out this article where we compare the two. It gets into some real data about the difference between two-row and six-row. http://store.homebrewheaven.com/articles/6-Row_v.s._2-Row.htm