Natural Waterstone Help

[bcknives]

So I got the Amakusa Natural Stone from Chef Knives To Go, and I am not sure how to use it.. I have been sharpening freehand for a few years now, and I can get pretty good edges. I tried to use the stone how I would use any other waterstone, and it doesn't seem to cut steel at all. Is there something else to natural waterstones? Do I need to create a slurry?
I'd really appreciate any help or advice at all! Thanks in advance.

Ben

 

[tackdriver]

Check out www.korin.com. They have a youtube channel with a whole series of instructional vids on waterstones.

 

[OldNavy]

Naturals are very slow to form a slurry, you can use a Nagura, but most people just start out with a bit more pressure then ease off
after a minute or so.

Here's a vid of Maksim { The JNat Guru } using that very stone
http://www.youtube.com/watch?v=LoWPoXW7p_c