Just focus on creating clean bevels without wobbling etc. first, then over time you will be able to zero in on the small idiosyncrasies that you may prefer.
In my experience (not insignificant but I would never represent myself as an expert in this forum), edge leading strokes are good for deburring and edge trailing strokes are good for aligning the thinnest part of the edge.
Double beveled knives I stop at 5k. Single bevel I go to 12k. Test on arm hair and check to see if the entire length of the blade can shave in each section, tip, belly , flat, heel. Also paper push cut test. Straight downward push with no slicing motion. Again, check each section individually.
I use a ripe tomato. If the edge bites under gentle pressure all the way from heel to tip you're good. I used to do the arm hair thing but my right arm has been basically shaved bald from testing. There is rarely available hair.
Shaving arm hair, push cutting paper, slicing tomatoes - all will tell you something about the edge. I use a test that I picked up from reading some of K C Ma's posts. Take a paper towel, fold it in half lengthwise, then fold it again, then roll it up tightly to make a cylinder maybe 2 inches long and a half inch or so thick. Slicing into this cylinder will tell you a lot about your edge, and more importantly, will let you detect areas of the edge that aren't as sharp as you want.
Thank you for the great advice.
I appreciate the help and will be trying all the suggestions as I continue practicing. :knife: