It's all about edge geometry one reason I've never liked scandi or chisel grinds especially for skinning. I make skinners hollow ground and slicers flat ground. Scani or chisel grinds best function is wood carving.
As far as grinding in down to a finer edge, would depend on how good the temper is. I can take an edge as thin as a razor blade but it needs to be tempered correctly. Just depend on the tempering process and material, it could give you a brittle edge. I test all my knives by chopping antler before attaching the handle, I've had very thin edges that stood up with no problem, only because I've refined my quenching and tempered process.
I learned that in the early days of my knife making; I chopped through the pelvic bone of a buck and discovered edge damage. Ever since that day each knife is made with making sure none of my customers ever experience that with one of my knives.
God is good always; always, God is good!
"If thou wilst a keen edge win
forge it thick and grind it thin"