I have a tip saver and it is useful for some tips. Hubby purchased a new rose tip for me and it wasn't open enough, so it worked quite well for that. Sometimes it is worthwhile to ask an instructor or another cake decorator to take a look at your tips and to help you select them when you buy. I know that one of the stores I buy from, all of the ladies are decorators and they inspect the tips before they sell them to you.
I just want to add this, I said add about 1-2 tsp. piping gel per recipe. Just looking this up in my Wilton Decorating Tips book, now they say to use 1 tsp. of either the piping gel or the corn syrup per cup of icing. That is a lot more than most folks use, but it might be worth it.
Everyone has a different opinion on this one, but I find for the leaves, the corn syrup works best. The piping gel is probably better for the roses. Of course everyone has their own preferences.
I think that getting the leaves to come to a point is usually resolved by the way the leaf is pulled out and the addition of the corn syrup - or I hear gel, to the icing.
I had a good chuckle at Ladycakes' solution - which we all know is cheating, bad Ladycakes, haha! Seriously, though, it works and when the icing isn't cooperating, we all do it - we dip and pinch. I sometimes find I need to do it for the points on royal icing lilies. Seems to be an issue of humidity and royal icing having a mind of its own some days!
Hugs, Squirrelly Cakes