Anybody have suggestions on how to sharpen the point of a knife without blunting the edge? Since I cut myself trying to stab a hole in a plastic jug, I thought I should sharpen the knife point.

I have done this alot and have ended up having to sort of "blend in" the tip area of the knife to the sharpness of the rest of the blade edge afterwards. I would use a pocket-size diamond rod sharpener to see if I could get away with as little damage to the edge as I could if it just requires a little touching up.

With most geometries the stock thickness is narrowing toward the point along with the depth of the blade also reducing. Points are blunted when we maintain the same sharpening angle that gave us a nice edge along the body. You have to very gradually change your angle as you go up the curve to the point.

Chris, I know exactly what you are talking about. But points are also blunted when people actually use the points on their knives in heavy duty work like carving wood. I wood carve alot and experience this often. BTW, getting and using a wood chisel set takes alot of the fun and challenge out of it.

The only time I have any problem like you describe with gradually changing the angle is with low quality blades. It was a Wenger SAK with a spear point that I sharpened lately and had trouble with this. In my opinion the blade was low quality, even for a knife that retailed at $30.. I learned from it though. Got it for $1 at a yard sale though, LOL.