I think I am getting decent with my sharpening, although I am still improving on many things.
I can get a knife to pass the 3-finger test, stick to the thumbnail, and push cut newspaper. It cuts food well.
I'm still working on getting a perfectly even bevel down the whole edge. My weaknesses tend to be the tip and heel, although they aren't too bad. I'm also working on removing as little metal as possible, but that's a tough one for me. One of my big problems I think is consistency. Each time I sit down and sharpen, I can get consistent angles, but I think I'm going at a different angle for each sharpening session. Maybe I'll just use a simple reference for the time being. Don't even ask me about asymmetry, I haven't got a clue how to approach that for a given knife.
My biggest problem though is getting a sense for what the knife needs, and seeing the big picture. I feel like I can get a knife sharp, but I am not a good sharpener (kind of like making decent bread through recipes, without understanding why the techniques work).
Any other things to consider? Thanks!