— Klaus Sebök

The tip is difficult to sharpen and this is a really good point Klaus because some knives we tend to use, you know, not the entirety of the blade and I could be because of the length of that blade a little bit cumbersome to to sharpen it. So in the case of a slicer if it's something that you're using a lot and are having a hard time keeping sharpened and it's a problem. I'd recommend just having it either professionally sharpened or really paying close attention to just that one problem spot on a sharpening stone or a sort of like a whetstone or whatever you're using otherwise to sharpen with remember that sharpening and honing are different. So you might just need to hone that particular part of the blade just a little bit more.