Hello, it's still fairly new to me

[tunenut11]

When I needed a new cutting board, I decided why not try a new knife? A highly recommended one was the MAC MTH-80. Well, it brought me into a new world, as I finally became aware of how fun cutting can be with a sharp knife. So I got a Tojiro santoku, then jumped all the way to a Takamura 150 cm petty knife, and my recent daily use favorite is a Yahiko nakiri (chefknivestogo brand). Meanwhile, I decided I must learn to maintain good knives, so I've got 3 Shapton pro stones, and after a couple months, I'm not terrible at setting an edge. A lot of my learning was on reddit, so now I'm here instead to continue my learning process.

 

[Nemo]

Welcome to the forums

 

[Benuser]

Wwlcome aboard! Reddit is like YouTube: some excellent suggestions, a lot of dangerous nonsense.
You seem to insist a lot on "setting a bevel". Another approach is possible aa well: starting the sharpening at the lowest possible angle, and only little by little raising the spine, until you've reached the very edge. Whether it has been reached can be checked with a loupe and a sharpie: I use it with an unknown knife in order not to miss a microbevel and accumulating debris on top of the old edge without really joining both bevels. Once you've obtained a clean bevel you may start the same procedure on the other side.