How to fix this edge/bevel?

That indent in the edge profile looks like what happens when too much time is spent grinding a narrow segment of the edge's length. Happens more with guided systems, when using a grinding stroke perpendicularly into the edge, instead of making sweeping passes along the edge's length, which works to keep the edge's arc more uniform and the grind pattern (scratch marks) more uniform as well.

Regrinding the tip profile forward of the recurved area in the edge, and then resetting new bevels near the tip would do it - but that would prematurely remove a lot of functional steel there. If it were mine, I think I'd just continue to use it & sharpen as needed to keep it functionally sharp. Over time, with regular resharpenings, you can focus your effort near the tip a little more selectively to gradually blend everything back into a uniform arc. No need to remove a lot of steel until then, unless it's for the purpose of keeping it sharp in the first place. That should be done a little bit at a time, only when needed.
 
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Had very similar issue the other day on a Winkler that I was re-profiling the secondaries, that is directly related to the Primary Bevel having an issue in area btwn tip & belly.

Suggest you confirm specifically what is causing the issue before attempting a correction, otherwise the situation may continue to degrade if you remove additional material.

I would agree with O.W.E. post above, in that it appears additional material will need to be removed on the tip side of that area then evened out with entire bevel length, but understand specifically the issue based on that blade b4 removing any more steel. Would make sense to do this progressively over a couple future sharpenings, so-as not to waste service life of the knife.
 
Spey said:
Had very similar issue the other day on a Winkler that I was re-profiling the secondaries, that is directly related to the Primary Bevel having an issue in area btwn tip & belly.

Suggest you confirm specifically what is causing the issue before attempting a correction, otherwise the situation may continue to degrade if you remove additional material.

I would agree with O.W.E. post above, in that it appears additional material will need to be removed on the tip side of that area then evened out with entire bevel length, but understand specifically the issue based on that blade b4 removing any more steel. Would make sense to do this progressively over a couple future sharpenings, so-as not to waste service life of the knife.
Click to expand...
I caused the issue myself. I got the Work Sharp Precision Adjust. I set the sharpening angle based on the angle of the heel only but it wasn't the right angle for the tip. So I sharpened the tip only for a bit and didn't notice that the grit plate took off this chunk of material further from the tip until it was too late.
I'm still learning this sharpening stuff. Only that I'm learning on expensive knives :p
 
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