I have been using the same method for years to hand sharpen corner chisels, but don't know about shop sharpening one.
If it has a "point" as you say, I would first use a fine wide metal file (for filing metal) and file the end flat. If you want it swept back a few degrees, this would be the time to do that. I like them square and straight so they don't tend to drift in the cut.
Next, grind the edges of a one inch metal file smooth (unless they already are) and use it to rough in the sharpened edges of the chisel. Be careful when an edge is starting to appear as you can get cut if you are filing toward the socket, which is what I recommend. Stop filing when the first evidence of a "wire edge" begins to form on the flat side.
Next, move to a course grade of sharpening stone. I use water stones which are thick enough to allow the chisel to be drawn along the surface of the stone at the edge with one half of the "L" shaped chisel edge hanging over the edge. By holding the chisel slightly skewed to the line you are drawing the chisel along keeps the other edge away from the side of the stone except at the point where the two edges meet. If you use thin stones, you will need to block them up.
By carefully switching from edge to edge on the stone, and also making sure not to push the chisel against the side of the stone, and moving to finer and finer stones you should get an edge that will make you happy (and satisfied you did it yourself). One word of warning; often corner chisels with "points" have been "sharpened" on a grinding stone. If so, the edge may have lost it's temper and will dull quickly.
Good luck with your new chisel!
Rudy
ps; We have a flock of wild turkeys here in our woodlot. Although we love wild turkey smoked, we haven't got around to hunting our own yet.
