Freehand sharpening to the tip.

[The Fort]

So with many thanks to all of you who have provided freehand sharpening instruction, I have to ask for a little more help. Certain blades, spear point in this instance, seem to be more difficult for me to get the top 1/4" to 3/8" of the tip as sharp as the rest of the blade. I've read that it's necessary to lift up the handle, opposite end of the tip, as you get toward the tip. I understand how this would keep my angle consistent as the radius decreases toward the tip, but I still can't seem to get it as sharp as the lower portion of the blade. Any suggestions how I might simplify this or why I may be having this issue? Is it all about practice, or am I not understanding something? Thanks in advance!

 

[bucketstove]

So with many thanks to all of you who have provided freehand sharpening instruction, I have to ask for a little more help. Certain blades, spear point in this instance, seem to be more difficult for me to get the top 1/4" to 3/8" of the tip as sharp as the rest of the blade. I've read that it's necessary to lift up the handle, opposite end of the tip, as you get toward the tip. I understand how this would keep my angle consistent as the radius decreases toward the tip, but I still can't seem to get it as sharp as the lower portion of the blade. Any suggestions how I might simplify this or why I may be having this issue? Is it all about practice, or am I not understanding something? Thanks in advance!

Hi
Are you doing burr-based sharpening or reflection-based?
Are you raising a burr or erasing reflection on the tip?
Its common for grinds to be uneven, for tips to be fatter ... or just duller from use ..
all you need to do is grind the tip more

Lifting the handle is not strictly necessary

 

[The Fort]

Could you explain reflection based please? I try to raise a burr, but I think I get impatient and don't get it raised the whole length of the blade. Maybe that's my problem near the tip! 🤔

 

[bucketstove]

Could you explain reflection based please? I try to raise a burr, but I think I get impatient and don't get it raised the whole length of the blade. Maybe that's my problem near the tip! 🤔

Yup, it probably is,
my kitchen knives get the most dull at the tip,
because thats where it hits the plate,
so when sharpening the tip takes more passes to raise a burr

Reflection based is Basic three step knife sharpening video
As first step in sharpening,
Cut off the old/worn/damaged apex
By lightly slicing into the sharpening stone vertically at 90 degrees ,
This leaves a flat reflective which you can see with a strong light like a flashlight
Reflection can be easier to see , if you wipe blade first, use a flashlight , use a dark towel as background
It gets easier to see with a little practice
As you sharpen, reflection gets smaller and smaller until you can't see it anymore,
When that happens you're very close to a sharp edge, less than 30 passes per side, just like when you raise a burr
The metal you cut off in the beginning is the same metal
You'd grind off if you were to raise a big burr you can feel with your fingers

 

[The Fort]

Thanks bucketstove!

 

[115Italian]

You might be missing the tip area all together. This area mostly requires a little steeper angle to hit the apex. Try starting at the tip of the blade and sharpen down. This way with each stroke you can put more focus on positioning the tip better.

 

[DeadboxHero]

just sharpie the tip so you can see where your're hitting and pop that burr to confirm.