Honing for me is the next step in my knife sharpening skills. I've gotten into japanese steel for kitchen knives and some of them are thin enough to be called razors. Big razors but hey It's alot of trial and error, sure you can watch the masters do it and glean some insight, but the skill is in the "Doing it!" I watch others and try a few things I saw. Did it work for me? Ok this part works but that part confused me. Watch again, try again. Pretty soon you have devoloped your own method that works for you. Practice is the key, never stop trying and never stop learning.