Thank you very much for this post, it is very informational.
For my German kitchen knives, I just clamp them in the middle and don’t worry the tip gets a longer?higher? bevel, as you almost never use the tip anyway and this way the stones follow the profile of the heel and middle area of the knife.
But was looking at pocket knives and here this method will make a big difference keeping the original appearance of the knife, and as a result the smaller bevel at the tip will keep the tip stronger.
Thanks.
Joris.
