With "The rounded tips" I'm going to assume we're talking about the normal curvature of a chef's/gyuto towards the tip?!?!?
I raise the handle as I get near the tip.
With "The heels of a boning knife", I'm going to assume we're talking about a traditional boning knife like this one:http://www.chefknivestogo.com/riarbokn16.html
With these, you have to grind the edge to it's original profile and not worry about how it makes that funky little finger guard (or whatever it's there for) look. If you have the means, you can make whatever you've done look more original, but it's not necessary.