First of all, to choose a good whetstone, need not too thick, too thin is not good, see on the surface coarse sand.
Chopper and whetstone interface as much as possible, the Angle is about 15 degrees or so.
And then sideways along the blade grinding, grinding after pick up the knife and knife stone in vitro, and then back to the original position along the blade grinding, this action again and again, don't pressure back grinding, sharpening would make good grinding blade and passivation.
Grinding side again after a few times over the past the other side according to grinding in the same way.
Can add on the grindstone water wet, so that we can make a kitchen knife wear fast, grindstone will wear faster, of course, but at the expense of the grindstone is inevitable.