Free Hand Sharpened?

[Razor]

I can do purity good on the straight edge of a knife blade, but when I get to the curve at the tip, it is like O $hit. Any suggestions would be greatly appreciated. Should I watch videos on you tube? I know my dad and the other old farmers just used a little old stone they carried in their pockets.LOL They did not have the so called super steel back then either.LOL

 

[Tim the Wizard]

Due to variations in width and grind you'll need to raise it up there. The edge angle is relative to the spine and the width of the blade from spine to edge (the grind). To complicate this, typically the tip is ground a little thicker anyway.

My advice would be to mark the edge with a sharpy and find the angle where you can knock off the sharpy at the tip.

Then, go a little lower and thin it ever so slightly to get a clean bevel at the tip.

Murray Carter has some great videos on YouTube free hand sharpening on a stone.

 

[Playboyjoe Joe]

I use everything from a diamond sharpener to a very fine ceramic stick. I generally choke up on the blade to deal with the tip area.
My feelings are if I can't get a blade to cut paper cleanly it leaves.

Sent from my SAMSUNG-SM-G890A using Tapatalk

 

[Gradyw]

It took some practice for me to be able to sharpen the belly and tip.. put your knife on your stone and slowly start to sharpen. Once you get around the belly u will notice that the rest of the blade is not touching the stone.. all you have to do is slowly lift the handle and not much to get the rest to touch while continuing your stroke while sharpening.. start slow and build good muscle memory. After that its a piece of cake! Good luck

 

[bucketstove]

Hi,
Are you rotating/pivoting for the tip?
If you paint the edge with a permanent marker, it can help you see if you're grinding on the edge or above it
Tips can be fatter , but its more likely you forgot to rotate/pivot , so you're lowering the angle on the tip, that means more metal to remove before its sharp.
To maintain angle throughout the tip all you have to do is pivot the blade throughout the curved parts like this gif.
The little green square indicates 90 degrees to the stone , and always finish the stroke on the stone (tip remains on stone)
The key is to make sure the edge is contacting stone (look).
If the stone is vertical,like in a sharpmaker, then merely pivoting 90 to the stone is comfortable.
If stone is horizontal , you might throw in a little lifting of the handle for comfort.

Here is an example of a very recent video
[video=youtube;oRmcQ-MqbBE]https://www.youtube.com/watch?v=oRmcQ-MqbBE[/video]
If that doesn't feel right, you can always go vertical,
by leaning your sharpening stone against a wall or book to make a bench stone sharmaker and just slice down the stone and pivot for tip, no handle lifting