What tasks require or work best with a knife point?
A pointy tip is useful in a boning knife, particularly when getting between meat and sinew, or getting under silver skin. The pointy end of the knife is helpful when removing meat from the bone. I also use the pointy end of a fillet knife to get between the skin and meat of fish, starting the separation, when I want to remove fish skin from the fillet. I use the pointy part of the knife to pierce pork skin, for example, when I want to string a piece of jowl or belly to dry.  I think you can accomplish plenty without the sharp point, but it does come in handy when you need to pierce or focus the cutting in a precise place. It's not really about recipes, rather it is a matter of the task that needs to be accomplished, and there are several where it comes in handy.