Firstly, you have to know that this knife is able to get great edge and its able to push cut ripe tomato, cuts through your skin without even attempting movement.
Lets be honest, if you sharpen it a year, and it barely gets after the three finger test, something is seriously wrong. Do you have good burr understanding?
I start with 1k king. I work it as long as it needs, i can feel it but also see it. I apply moderate pressure. I dont touch backside. And i think this is the most important part of the process.
Then I move to 3k naniwa, stop applying pressure and try to press with my fingers only on the way forward with the stroke, and not with getting back.
I go to 8k naniwa and I work some mud and get some strokes but every maybe five [its very intuitive] i get two or three on back side also.
Then i go to 6k suehiro and do front side only, at this point im trying to REALY apply nothing in terms of pressure, the blade just gently touches stones surface.
I go to my felt pad and strop some with my blue powder compound.
Then I go to my natural stone and i do maybe 80 strokes? hell knows, its my knife and I dont count on it again, every five or so I swap sides and do few strokes.
I check. At this point the edge is scary, toothy and feels somehow fragile.
I do microbevel with the last stone and strop few strokes on newspaper.
I always end fish knives on newspaper.
My routine changes a lot, but i dont know if its evolving as i dont see any huge improvements if you drop one stone or skip one strop.
To be super honest i also noticed that when at work, im very satisfied with 1k and 6k/newspaper edge, but its not holding as long!