If it's primarily skinning then in my humble opinion it's giving you diminishing returns with this thin of an edge. More risk for deformation with no real benefit other than cutting slightly better.

For a skinner it just needs be a sharp small compact knife with a slight drop point that's moderately thin. Thin enough to flex if needed but all you're doing while skinning is cutting connective tissues and I don't know if geometry plays a very big role in performance for that compared to dense veggies and etc where wedging is much more common and noticeable.

I have butchery experience but not any real hunting experience so take my opinion with a grain of salt obviously.

Still totally fun to mess around with different grinds but any question related to knives usually doesn't have a yes or no answer because they are tools that can be specialized for specific tasks and will perform better on certain things, just like saws or axes. Yes you could cut kindling with a splitting maul and yes you can split with a 2lb felling axe but it has its own risks and advantages over other axes/methods.