Sharpening the last half inch of the knife tip section

[Reeek]

Is there a trick to getting the last half inch of my knife tips as sharp as the belly?

I get them pretty sharp now but it still always seems like the belly of my edge is always noticably sharper.

Any tips?

 

[Jason B.]

The amount of pressure is greater in the curve because you are in contact with a smaller portion of the edge. This causes more metal to be removed resulting in a difference in sharpness along the edge. Keeping the back section of the blade on the stone longer will help along with lite even pressure,but only practice and time can correct the problem.

 

[Reeek]

I thought it might having something to do with the leverage and pressure.

Thanks.

 

[Steven Penner]

If the blade is very flexible, the tip will spring away from the stone.
Use less pressure and support the tip.

Don't ever let the stone slip off over the tip.
Stop the stroke with the tip still on the stone.
Just one slip will round off the tip and take a very long time to fix again.

 

[Roger999]

If the blade is very flexible, the tip will spring away from the stone.
Use less pressure and support the tip.

Don't ever let the stone slip off over the tip.
Stop the stroke with the tip still on the stone.
Just one slip will round off the tip and take a very long time to fix again.

Exactly what he said, my Mum has a kitchen knife that has heaps of flex in it, so you will have to put your hand near the tip and push it to use it on the stone, and slipping of a stone will dull your tip alot.