When I was just a kid, my grandfather taught me to use and sharpen knives, chisels, plane blades, etc. One of the best tricks he taught me was that if you can see light reflecting off the edge of the blade, it is not sharp. Those old timers really knew a thing or two. Once you know this trick, you can raise your sharpening skills to a whole new level. Also, you should use a shallower angle for grinding and a very slightly steeper one for honing. As you grind, you will create a slurry of oil or water and metal filings. The more slurry, the less the stone grinds, and you can use this fact to decelerate your grinding so you don't overdo it. If you need to grind a lot, you'll want to flush the stone often, which is where water stones have the advantage over oil stones, though there are three-sided stones you can get that rotate in a bath of oil, and these are particularly well suited to sharpening kitchen knives. Stropping is the final step, and is done with a fine suede strop with a small amount of polishing compound applied. This takes the burr off the edge and polishes it. When using the stones, you want to push the edge forward as if you were trying to cut the stone, but with the strop, you want to drag the edge away leading with the dull edge of the knife.