Depends on the edge you want. For convexing an edge, you can use a mouse pad under the sandpaper, using very light pressure.. I've put the sandpaper ontop of my strop, and use more pressure.
I made the mistake of making my chef's knife have a very thin edge. It's very sharp and cuts too well, it used to ride on the cutting board, now it wants to bite in. Years of culinary industry, hurried technique, may contribute to this a bit. Yet, even when I slow down the edge drags against the cutting board.
Bark River Knives' website, Knives Ship Free, and some You Tubers have informative videos on the subject. That's where I learned. I would practice with some cheaper knives, it's easy to just round off the edge at first. Once you get the right angle, and pressure, then move on to your better knives.