Re-pointing a chipped tip?

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perky416

Joined
Feb 13, 2016
Messages
8
Hi Guys,

A while back I damaged/slightly chipped my EDC just before the tip. I have just finished re-profiling my blade, I was hoping it would completely eliminate the disfigurement however it still remains giving me a blunt tip. Please the image below. It looks a lot worse in person, the tip resembles a 1.5mm flat bladed screwdriver.

Is there a technique I can use to remove the red shaded part of the blade in the bottom image?

I am using a spyderco sharpmaker with the CBN rods.

Many thanks.

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I have never used a stone before. What would be my technique to remove just the bit i need to?

Is it simply a case of keep sharpening the entire blade until it goes or is there a way i can target that specific area?

Thanks
 
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it may seem weird, but I would put that actual point on the stone at 90 degress, meaning completely perpendicular to the stone. scrape it BOTH directions until nub is gone, and you are about to the edge on the knife. Then sharpen the entire edge to make it uniform a few times, or until it is the way you want it. Simple.
 
There are several ways you could do this I think. You can keep sharpening until it goes away but if you sharpen the rest of the edge as well you will be removing a lot of steel from areas you don't want. I would put that edge down (like you are cutting) on a stone and essentially grind that part up. Then sharpen just the tip until the part you blunted is sharp again. BTW, I have done this before. Mostly on kitchen knives I am repairing broken tips on for other people. I'll be curious to hear what others would do.
 
Yeah, just sharpen the tip then work at the edge around the area you blunted. You can go to the maintenance and tinkering section if you aren't sure how to resharpen the tip once you've ground it down
 
Craytab nailied it! That's exactly how I go about doing them. I did this one as a favor for a restaurant owner buddy of mine, he liked it so much he's tasked me with doing his Chef knives Lol.

Like Craytab said.... Grind up from the edge and create your super pointy tip. Once you've done that, go ahead and put an edge on it.

Check out this nightmare...

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You did a great job bringing that knife back to an edge Martin, can't even tell it broke!
 
Agith said:
You did a great job bringing that knife back to an edge Martin, can't even tell it broke!
Click to expand...

Thank you Agith! I actually liked it better with a little less belly as well.

Since then, I've done 3 of his Chef knives and just finished his Sous Chef's knife as well..... All had blunted tips from being dropped!
 
I would grind most of that from the spine side... Only a little front he edge side. Also the 90° trick is a good one.
 
Damn dcmartin, I'm impressed! Great job man!
 
90 degree method worked perfectly to remove the excess and narrow the point, I will take the remainder from the spline. Thanks for the suggestions!
 
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