Off the top of my head,
Classic American Pilsner
Standard American Lager
all use a lot of unmalted adjuncts, so could benefit from 6-row. You might also check the style guidelines for any styles that discuss a grainy malt flavor.
But judge for yourself. Do a test batch, making something like an American Pale Ale or a Brown Porter (something simple), and use the 6-row as your base malt. See if you find it objectionable. You might try a step mash with some lower temperature rests, like in the 122-131 F range (50-55 C). Maybe even revisit some of George Fix's favorite mash schedules (40-60-70, 50-60-70, 40-50-60-70).
It's a lot to try to learn if you're new to all-grain, but if you take the time to evaluate the differences you get from the same grain treated different ways, you might get some valuable insight that you can use throughout your brewing career.