Also make sure you have the blade clean from the previous stone, and that you do not accidentally transfer grit from a coarser stone onto the 6000 grit
If your knives are just dull and not damaged (no chips in the edge) you really only need a 1000 grit and a 5000 grit to get a decent edge. I'd get a
Damn, really? I liked Bloomfield alot actually. Brock does some nice things, but my least favorite episodes were usually the ones where he travels.
I just visited NOLA for the second time in September.
My favorites we tried were Cafe Amelie, Luke, Dominica, and Stanley.
My Chicago Cutlery 440C blades sharpen beautifully on waterstones. So does a Victorinox Fibrox, and a Wolfgang Puck stainless knife. No experience with