Maybe you've seen these vids but if not, the sharpie trick is a good one.Is anyone in the Tacoma area using water stones for their kitchen knives? I want to learn this skill and have not had a lot of luck trying to learn from videos.
A few years ago I took a class at a local knife shop and they had us mark the blade with a sharpie (I still do it). You might give that a shot. It provides visual feedback as to where you're removing metal and aids in keeping the angle consistent.
1. Sharpen one side until you raise a burr
2. Flip it over and repeat
3. Switch to 'stropping method' to remove the burr
4. repeat steps 2,3 if you're moving to finer grit stones.
This is a quick video that shows the technique I learned and use.
Here's a more thorough (still short) video about using sharpie to see what's going on.