Knife Tip Help

[EndlessFields]

I was hoping to get some advice on a knife that I am having problems with. The tip is not looking very good. One side in definitely more slanted than the other. I've had this knife for over 10 years now, and I was young and didn't know how to properly take care of it. What are my options for getting this back in order? I own both a Spyderco Sharpmaker as well as the Standard Lansky kit with the rods and angle guide. Neither one has even made a dent in making the tip of this knife better. I'm going to freely admit that I'm still very new to quality knives and the maintenance that goes along with them, I'm learning as fast as I can. I have no problem asking for help when I'm dealing with something new that I don't know very well, so I thought this group might be my best option. I tried to take some pictures as best I could, it's a lot harder to photograph the edge of a knife than it would seem.

 

[Skimo]

My answer is to just use the knife and sharpen more on the right side, keep an eye on it and it'll even out. More important is focusing on technique that will yield an edge you love.

 

[Obsessed with Edges]

It'll take a LOT of grinding on the thicker side (with the narrower bevel), to even that out. As apparently small as tips are on a blade, it takes a good while to thin them out, while still being careful to not round over or blunt it. Use your Lansky, and keep the sharpening strokes directly perpendicular to the edge. Avoid sweeping the hone along the edge, as it's very easy to overrun the tip and blunt it. Also avoid letting the hone overlap the tip by more than 1/2 the hone's width, as it can 'roll off' and blunt the tip. You might consider using a supplementary diamond hone with your standard Lansky kit. For relatively small jobs like this, a medium diamond Lansky hone should handle it. Anything coarser than that will be too aggressive on that tip, and it'll be much more difficult to avoid blunting or otherwise damaging it. Once a better bevel has been set with the diamond hone, it'll be much easier to finish with your standard Lansky hones (medium/fine/ef). Take your time, slow and controlled, with light pressure; don't rush it. Only takes one sloppy pass to blunt the tip, so go about it gently. Use a decent magnifier under bright light to inspect as you go.