Need sharpening advise

[Forest Walker]

I just picked up a CRKT Hissatsu folder. I have never owned a knife with a blade profile like this one. I need some advise on how to sharpen it. Should I sharpen it in 2 sections to maintain the "tanto" like point about 2/3 of the way down the blade or nor worry about it. I have a lanky sharpener and some very nice old oil stones that I inherited. Any advice would be appreciated.

 

[Jason B.]

It only looks like a traditional tanto tip but lacks the defining line in the grind. It looks like it's there but looks can be deceiving.

Sharpen like its a single edge and you will have no issues.

 

[bgentry]

If it has a defined point in the middle that you want to keep, then sharpen it in two sections. If it's not distinct, or you don't care, then sharpen it as a single edge. For the record, Murry Carter, who's trained as a traditional Japanese knife maker, says to sharpen these "all as one" and eliminate the point in the middle. I find that slightly strange, but that's what he says.

Brian.