Help a newbie with Tip issues

I have only just started hand sharpening and wish to correct my rookie mistakes as quickly as possible (only third try)
Having issues with keeping a uniform edge/bevel at the tip while sharpening. Any pointers and assistance greatly appreciated!!

As you can see in the photos I'm using a sacrificial knife for the purpose of learning.
Oh god I can hear the sighs....yes it's a....cough..Global



What a mess


This sides a bit better, just.

On a bright side I'm fairly happy overall, it does shave the arm.

 

The way I taught myself was to use my thumb above the heel (on the spine of course), and one above mid blade or so...as an angle guide of sorts...and only use stropping motions (edge trailing) initially. Once I got that down...I started practicing scrubbing strokes (edge leading, then trailing). My angle control was much better than initially when I tried. Eventually it ot to a point where I was equally capable of both types.

 

Jon from Japanese Knife Imports has a great series of sharpening videos. Here is one that he discusses specifically sharpening the tip.

 

Your stopping short of the tip and the bevel widens at the tip because your angle is to low. Two things, you need to raise the back of the knife a little more going through the curve at the tip and follow through with the stroke a little more.

Something that might help..... http://sharpener-pete.blogspot.com/2015/07/tip-sharpening-video.html

 

I think Rick (@ThEoRy) has a great gyuto sharpening vid as well. Check this thread out http://www.kitchenknifefora.com/posts/29239/.

 

Thank you all for the great info and video links, most helpful and appreciated!!
Just a sh#tload more practice, practice, practice

 

Thank you, thank you, thank you to all of you for the assistance and info!!!!
By no means perfect but I 'got it' Tried it out on a different knife and the results are much better.