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What matters is that you enjoy the process, sometimes it is not important to get the job done quickly.
I personally also take my time when I sharpen my knives.

I agree TC.
A toothy edge cuts food best. Going too high on the grits will reduce the toothy-ness of the edge so much that a knife may not cut well. An 8k edge is so fine that it is destroyed the...

154CM, and VG 10 are not very abrasion resistant. I have knives made from ZDP 189 and CPM 110V , they are impossible to sharpen on a natural stone unless I want to spend a few hours working on the...

I set bevels on Chosera 1k, then I use an Okud suita to refine the edges. Super hard steels I do only on synthetics.