So how do you sharpen your Tantos?

[bb6tuner]

So I've been thinking about ordering a tanto-zaan, but I have one question. How should I go about sharpening it? More specifically, the tip.
I usually sharpen my Sebenzas at around 38° inclusive on my Edge Pro to a mirror edge. That way I can add a microbevel on the Sharpmaker once the strop isn't getting the edge back. I figured I can do this on the belly portion of the blade, but I'm wondering about that dang tip! Do you guys just put a microbevel on it, or do you reprofile the whole thing?

Pictures would be greatly appreciated for this guy who is overthinking a possible simple answer.

 

[HwangJino]

I've never sharpened a CRK tanto, but have for a crkt and japanese kitchen knives, but they were always on stone.
IMO it's easy on the stone, i lay the bevel on the stone and sharpen that way.

With a guided system I wouldn't know how to do the tanto tip.

 

[Nikkogi]

I just got my first tanto in today. It was NIB and the CRK factory edge left much to be desired. So, I put blue painters tape on the tanto edge and sharpened the belly with the sharpmaker. Since the cutting edge is relatively straight it takes a real nice edge. The I stopped the main edge and then the tanto tip. This knife is SHARP - it is much easier to sharpen than a clip point Sebenza where it's a struggle to get the tip sharp.

 

[Ernie1980]

I sharpen tanto blades in two sections, first the straight edge and then the tip section. Be very careful around the transition or you will round off the area where the edges meet.

 

[unit]

The CRK tip is convex, so I address it appropriately with soft media and a progression to high grit.

The long edge can be sharpened as you prefer (v or convex) but if you try a V on the tip, you will either be doing a significant regrind or will have a microbevel and an eventual visible transition that looks like a hack job (if you ask me).