I have memories of the best chicken burguer i made in my life. I used the skin to make cracklings (oven, not fried). Then i mixed the skin cracklings with toasted garlic and pepper flakes. The burguer was made with ground thighs, a good amount of lard, bacon and the cracklings mix.
In my opinion -and i'm not an expert- a micro bevel will not affect the cutting performance. But it will certainly help some delicate edges to avoid chipping. Here's a micro bevel i put in my Deba and almost all of my knives: