very small cutting bevel ok?

Legacy Forum Archive tips-for-specific-knife-grinds-and-styles
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A guy gave 3 knives to sharpen. 2 kitchen knives and a round blade skinner. The skinner is beveled very thin. The factory edge is very small. About a 1/64 wide. When I do the sharpie the other side the angle comes out to 14deg on the angle cube. It looks right but it seems that would make it weak and not hold the edge very long. He says he only uses it to skin chicken so now hard work.

Is 14deg angle on the cutting angle being only 1/64 wide a edge that will last? Or should I back the angle off

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If it matches what was on there before, and he was happy with it, I’d think it would be fine. You could try cutting some scrap leather or thin cardboard stock after sharpening… that should give you an indication of how well it will hold.

If there was an issue with it at this angle, you probably would have seen it before sharpening… if it had issues beyond dull (chips or a rolled edge for example), then you’d want to increase the angle a bit.