Often you will see blunt tips on knives, because tips are harder to do, given that there is a comparatively large and quick curve to deal with there. If you think you need the strength, then I wouldn't worry too mucch. but if you think the tip could use some thinning, then go ahead and spend some extra time just on the tip.
One tip for your tip (hehe) is to use the magic marker method. Mark the edge of your knife with a marker, and take a couple of swipes on your sharpening system (stone, grinder, or whathaveyou.) Look at the ink left on the edge. If the tip is thick, then you probably will see that at the tip, the ink has been removed from the "top" of the edge, while the very edge is still black. That is your sharpening gear taking metal away from the thick tip, which is good. Keep doing th marker method once in a while as you thin the tip.
If you need more details, just ask and I'll post a lengthier reply.
