Knife must be incredibly sharp, AND more importantly incredibly thin at edge.
Your bevel looks way to steep on than knife IMO. The steel sharpening work is the key, folded edge up always. JAckie has a really good video up on youtube now showing his sharpening techniques. Was a game changer for me, you will not have any false cuts once your knife is done properly.
2 handed flesher sharp side always used on beaver, dull side in belly area only. If not it will take you an hour to flesh a beaver, an hour and a half for one with little to no fat.
Spruce
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