I'm wondering what you find the best for carcass prep and skinning. Mirror polish (5000 grit plus) or a toothy edge (1000ish). My knife R2 steel thatch reference. I'm not sure. My last use was sharpened to 3000 grit. It worked well but your experience would be great.
I don't think it matters for skinning. I use a tripe knife for a quick run up the inside of each front leg and anything I've got to hand to free off a bit of stubborn skin/membrane here and there, but the majority is done by hand not knife. Where you are freeing the skin from the meat I think there is a disadvantage in overly sharp - you want to be able to rub the blade over the skin so it frees off the attached membrane rather than cutting through the skin.
@Dietman Yes I agree with that. Your mostly pulling the skin off with your hands. You only need a knife occasionally to release bits. Watch out there is a muscle half way down the haunch where the meat always tries to tear off with the skin.
I have given up trying to sharpen freehand, I simply cannot do it. I either use a lanksy for flat grinds or this for scandi grinds:
To become consistent when I sharpen or strop I become robotic in my movements. Practice helps and I find the process relaxing and really satisfying. There nothing like a scary sharp knife for use in the kitchen. They feel like they fall through food.