Got this as a gift second handed and would like to sharpen it and make it usable again. The serrated top part started to just break off, so I am cautious about potential metal parts in my food. Any tips welcome, thanks.
It's a good start ... but ... if you've done what I think you've done, you've made the tip quite a wide angle.
In this first picture the secondary bevel is the "dark" grey section. At you get to where you've ground it, the secondary bevel gets a lot thinner. This means this part of the knife is "blunter" on the bevel. You might be able to get the same apex, but it wont cut as well.
I'd start at that tip and try and make the bevel even thickness the whole length of the blade.