Many people don't realize or appreciate what percentage of spoon carving is done with the tip of the sloyd. Probably about 70% is done with the final quarter of the knife. And yet that knife tip is usually the last part of the blade to get truly sharp, to have any secondary bevel actually eliminated in the first stage of sharpening. It is easy, if you don't pay attention to this, to spend more of your time carving with a blade whose tip is never actually properly sharp. That tempts you to use the center or back of the blade when you shouldn't, and then it digs in further than you intended, and around and around you go.
The way out of this?
Pay attention to the knife tip when sharpening. Don't proceed until you know that it's fundamental geometry is correct. Pay attention to your form when sharpening and stropping so that you don't compromise this part of the edge.
Everything else will be easier for it.
My blog has evolved into a series of short essays on the nature of entrepreneurship, craftsmanship, and their overlap. If either of these topics is something you think about, you will probably like this.