Sharpening and adjusting the tip! What do?

[Miyamoto Musashi]

Been following Jon's tutorial for awhile but every time I go back to sharpen it feels like I forget how to do it. Here are some pictures of each side of the tip the last time I sharpened (knife is a white 2 gesshin ginga).

The bevels aren't quite even. I also noticed when watching Ivan's video that he seems to employ a different technique but I am more hesitant about trying to imitate what he is doing since there is no explanation.

Would appreciate anyone's thoughts on elaborating between either of the videos linked and also sharing their own understanding and solutions that they've found.

Thanks!

 

[Infrared]

It looks like you're over rotating.

This might help.



Tip sharpening starts at the hour mark.

 

[Benuser]

Correcting is done by working from the spine until the tip is located where you want it to be. It will reduce the blade's length as you remove a few millimetres. If the knife has a strong distal taper the tip is moved to a thicker part of the blade.
I would only correct it if you can't reach the very tip any longer without raising your elbow beyond what's comfortable. That being said, if you don't correct it you will have to keep overrotating every time you sharpen to reach it.
Sharpening errors can only be corrected by removing even more steel. We can't undo them.

 

[MowgFace]

It looks like you're over rotating.

This might help.



Tip sharpening starts at the hour mark.

That was a fun class! Didnt expect to see my face on the video though haha.