So I haven't gained a lot of experience in how to focus my sharpening efforts in the tip of a knife. I've gotten plenty of sharp tips, but I don't really know what I did to get them other than just keeping a consistent angle and profiling the bevel until they got that way.
The tip on my Kulgera is a little on the dull side. I mean, the actual edge of the tip is sharp, but the point where the edge meets the spine is a little bit too obtuse for my liking. It's sharp and functions for most things, but it's too large to be precise. If I for example wanted to get a splinter out of my hand I think it would be quite "pointy" enough to do this, and I'm not happy with that, and worse yet I think it's because at the tip of the edge there's kind of a "belly" that's really what's making the tip so obtuse.
So anyway, how much effort is required in getting a tip narrowed out? It seems that the amount of metal I'd have to grind to take out the belly and narrow it back out just isn't really worth it to me to grind away on the whole bevel until it narrowed out, so I'm wondering if there's somehow I could focus on my grinding efforts on just the tip itself, or if I would just wind up with uneven bevels on the front portion because of that.
Anyway, I've never once sharpened a knife to get the tip back sharp, so I don't really know what parts to focus on. I'm assuming I would just grind on the bevel at the very tip until the edge meets the spine, and then try to match the rest of the bevels to that?
The tip on my Kulgera is a little on the dull side. I mean, the actual edge of the tip is sharp, but the point where the edge meets the spine is a little bit too obtuse for my liking. It's sharp and functions for most things, but it's too large to be precise. If I for example wanted to get a splinter out of my hand I think it would be quite "pointy" enough to do this, and I'm not happy with that, and worse yet I think it's because at the tip of the edge there's kind of a "belly" that's really what's making the tip so obtuse.
So anyway, how much effort is required in getting a tip narrowed out? It seems that the amount of metal I'd have to grind to take out the belly and narrow it back out just isn't really worth it to me to grind away on the whole bevel until it narrowed out, so I'm wondering if there's somehow I could focus on my grinding efforts on just the tip itself, or if I would just wind up with uneven bevels on the front portion because of that.
Anyway, I've never once sharpened a knife to get the tip back sharp, so I don't really know what parts to focus on. I'm assuming I would just grind on the bevel at the very tip until the edge meets the spine, and then try to match the rest of the bevels to that?
