For a cheese knife I would establish more of a chisel edge than a synchronous one.
20ish degree on the fall away side and almost flat on the back side. This will provide a sharper, robust edge with better food release.
Ensure that blade is also thin behind edge or it will be a wedge monster on med to hard cheeses.
The 1st thing I do when restoring a vintage knife is send it off for professional thinning (life is to short for me to do this myself) Sam at Buttermilk Supply is my current vendor of choice. He can also put a good edge on knife so that it only needs to be maintained.
I was told early on that a consistent edge is much more important than any absolute angle.
Good luck and pls update.
