Just the tip

[Guy McVer]

I always end up having to spend a ton of extra time focusing on the tip of the knife whenever I have to do some reprofiling. It doesn't matter how careful I am to lift up at the end of each pass. I will still get stuck focusing just on the tip for a good while anyway. I really hate it.

Any advice? Tips? Comments? Personal experiences? Amusing anecdotes? Pictures of knives and toast?

I don't really use the tips of my knives. I think I would be happy if every knife was a sheepsfoot design.

 

[Obsessed with Edges]

Since you already know where most of the work is needed, I'd dedicate a few knives and some quality time to focusing ONLY on sharpening the tips. Work on that lifting technique from the forward end of the 'belly' of the edge and toward the very tip, moving in smooth, sweeping passes on the stone. If you focus only on that for awhile, the muscle memory and the feel for flush bevel contact will improve - then it'll start to become automatic. And of course, as you get that work done at the tips, they'll progressively become that much easier to maintain in subsequent resharpenings. It'll bug the heck out of you when they dull even a little bit.

Once you do get the tips acutely sharp, you'll be spoiled for them forever and you'll WANT to use them for everything. Guaranteed.

 

[buckmaster96]

Try doing edge trailing strokes starting at the tip. I've found this is especially helpful on knives without a Spanish notch/choil. By starting at the tip you can really refine it before the rest of the edge and it keeps me from oversharpening the rest of the knife

 

[Guy McVer]

trailing strokes starting at the tip

That sounds good. I'll try doing more of that and see if it helps.

By starting at the tip you can really refine it before the rest of the edge and it keeps me from oversharpening the rest of the knife

Yes. I'll try starting with that first and then move on to regular strokes afterwards.