Sharpening the tip of knives?

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phil000

Joined
May 21, 2006
Messages
815
Does anyone have any helpful hints for sharpening all the way to the tip with a sharpmaker? Each time I try and get all the way to the tip of my Native I, the tip passes the corner and slides across the next triangular face of the rod, which I'm guessing is not good. Any tips (pardon the pun) anyone has for getting all the way to the tip while sharpening without turning the corner and making things dull again?
Thanks for any help you can shed on this matter,
Phil
 
do not sharpen the tip with the corners of the sticks, just use the flats. once a blue moon, maybe send your spydie back to the factory for a factory sharpening....the sharpmaker is really for touch-ups not a full sharpening as the grit of the factory belt and the ceramic is different.
 
Sometimes I sharpened just the tips, or just move the knife very carefully over the end of the rods to make sure the tip comes into contact with the sharpening surface. Make sure it's pressed evenly on the flat surfaces; I've had the problem too and a little more care has gotten my tips back to razor sharpness.
 
When sharpening the knife edge, I always stop short of the tip. After the 'main' sharpening, I carefully do the tip, making sure not to slip it off of the flats. Taking your time can really go a long way towards maintaining a sharp tip. Speeding through a sharpening process can lead to rounded tips in no time.
 
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