I try to keep the tip near one of the edges of the belt, to avoid rounding it off - but I haven't exactly gotten the technique down yet. Hopefully someone who's better at this than me can chime in and give BOTH of us some tips....
1. Try to keep the edge perpendicular to the direction of the belt as you approach the point. This means lifting the handle as you sharpen the belly. This will help maintain the same or nearly the same angle that you have on the straight part of the blade.
2. Do not drag the point across the belt.
3. When using the coarser grit belts, remove the blade from the belt as soon as the tip reaches the outside of the belt. You can get the point area sharp better later on when you are using the finer grit belts. Be careful. It is easy to over heat the steel right at the point.
I hope this helps. The edge and point area on your NMSFNO look fine to me.
