Wouldn't the tip need to be very low (or the angle of attack extremely high) for this to be a problem?
If you point your tip down as you begin a forward cutting motion, it's nice to have an upswept tip so it doesn't embed in the board. It is also nice if you use the knife as a slicer to maximize the edge length. A flatter profile benefits those that tend to chop more or at least push/pull cut with smaller amount of rocking. More pointed tips are nice to have when doing finer work and you don't want to switch knives to a petty, for example.
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