I hope that you got the video with the sharpener. He explains things very well. Just go slow at 1st & be sure that you're doing things like the owners manual says. Pay attention to keeping the knife positioned correctly. Be sure you've got the backstop adjusted as shown in the manual. Some knives don't have much flat area on the blade, so be sure that you're keeping the knife held flat as you sharpen.
When you're getting set up on a new knife,be SURE to use a magic marker to tell where you're honing. A light stroke with a DRY coarse hone will show you exactly where you're honing. Once you're happy with the angle, then just keep working one side of the blade.
Start with a coarse hone if you're re-profiling the blade. You MUST raise a burr, (it's described in the manual),BEFORE you change sides & raise the burr on the other side. Then go to the next finer hone & do the same thing.
Repeat as necessary with finer hones till you're happy with the edge. Then very lightly remove the burr by making 1 pass on one side, then switching sides , 1 pass, etc. just till the burr is gone. If you have a steel , use it at that point & a leather strop or Sharpmaker will give you something you'd better be careful with
Just take your time. Read the manual. Take it 1 step at a time. The tool is very easy to use once you understand the basics. Let us know how you like it once ya get the hang of it.
I found that by having an old stainless pan next to the sharpener, and a small scrub brush to clean the hones, held over the pan of water, I keep the mess to a minimum & the stones last much longer if kept nice & wet. One last thought; that particular knife may have a blade shape that makes it difficult to sharpen for a beginner. You might want to try a flat ground blade 1st, to get the hang of it. Those hones will cut ANY steel , so it's not a question of hardness of your blade, you just need to work on your technique.
