OK so I have a King 1000/6000 combo stone. I stopped trying to sharpen cheap Wal-Mart stainless steel knife anymore because I got in a not too expensive non-stainless carbon steel knife from Japan. I felt OK to mess it up and learn if I made it more dull instead of sharpening...
I went 1000 then 6000 and pulled edge thru cork at the end. I used the sharpie like everybody told me too and felt for the burr while sharpening trying to raise it then flip it or make it disappear. I actually had to raise the angle more to get the burr to flip at points even though I saw the sharpie was gone? Is that weird? Or was I just going too shallow? The sharpie was gone from the edge though.
I also did a slightly more expensive knife on only the 6000. Both knives will push cut rolled over newspaper (though not great with the blade perpendicular to the rolled over paper, but excellent at a 30°-45° angle), the knife I did 1000-6000 will shave arm hair, the one I only did on 6000 will shave 60-70% of the hairs. Not expert, but way better than any of my non-Japanese knives and better than these were out of the box.
However, while sharpening the edges didn't feel sharp on my fingers. And I still haven't cut anything because I have too many leftovers to prep more things to cook, LOL. Are my fingers messed up or is it something about when they are wet that you can't feel how sharp the edge is? Does push cutting paper or shaving tell me anything useful at all about sharpness in regards to prepping food?
When should I stop the work on the 1000 side of the stone? As soon as the burr goes away or flips? Do I need to raise a burr on the 6000 side or does it need less work at that point?
It was quite satisfying to finally shave hair with a sharpened knife even if it might not mean anything.