Well this knife had already been put away until next Passover before I got to it, so if I want to fix it, I will have to pull it out of storage. I did have another slicer - a 12" Gonon Gironde stainless - with a similarly bent tip. I managed to "fix" it on a coarse whetstone (250 grit). I am not sure how much I rebent the tip back into place and how much of the crimp I simply ground off (I did leave light tracks in the stone), but it seemed to do the trick. I can still feel a light bump in the tip, but I did not want to go crazy grinding away since I feel like I don't know what I am doing and am bound to cause more harm then good. I am pretty sure it won't catch when I am slicing meat, which is what it is for, so I stopped when it seemed the knife would be usable but before I made too much of a mess of things.