It probably is related to pressure as well (and I think I might have been overlifting the handle when working on the tip). Thank you for your reply; the links are helpful 
Maarten

Maarten
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I haven't thought about it that way. I find it really difficult to 'land' on the tip with the same pressure as along the wider part of the knive. So when I started at the bolster it was easier to lessen it nearer the tip then the other way around. Especially with a course gounr the tip really came out not so nice...
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