I know, I know, it all depends. For the sake of an example let's say it is an average 8" chef's knife,
straight, nothing tragic, just dull. No thinning, nothing fancy. Just put it back to good working condition,
using two stones.
My procedure (please, bear in mind, I'm a total beginner, and taking my time in order to practice)
is as follows: 5 min (each side) on medium (1000), 3 min with light
pressure on medium, 1 min lightest pressure on medium, 3 min light on fine, 1 min lightest
on fine, then maybe 30 sec stropping/deburring, and another 30 sec stropping on a newspaper.