mezz is on the money here.
however there is alot to coincider when selecting the knife to sharpen; length of blade, thickness of blade (not width), curvature of blade, and most important type of steel used
A longer blade requires a lit of steedy pressure from hilt to tip and a lot of wrist action which makes it hard to keep the same pressure on the entire blade length.
Any curving in the blade will make it a lot harder to keep same angle and pressure, if not done correctly gives two or three completly different edges on the same blade (not good).
The thinkness of steel requires more precise movement of wrist since the wall of the edge is already thick. but will tipically hold edge a bit longer due to more edge surface.
Type of steel, wow!, the harder the steel the harder to but an edge. but the longer that edge will last. the softer the steel the easier to edge.
Angle to sharpen as a beginner sharpener place stone in off hand oil it rub oil out so all stone is covered eaqually. pick up knife with primary hand. gently place blade onto stone at about a 45angle. slowly drop angle down till you meet (feel) the factory angle.
slowly draw blade across stone from hilt to tip away from you, using the entire stone and covering the whole blade in one smooth stroke. flip knife over and repeat drawing blade towards you. REMEBER TO KEEP FINGERS AND ALL FLESH AWAY FROM EDGES AND A MOVING BLADE. go slow while you do this and concentraight on the angle of blade and pressure on blade both must be equal at all times. speed makes careless mistakes dont go fast.
only work knife for about 10 mins if you work it to long wrist will get sloppy and you will actually dull your blade. remember it just takes time.
follow this system and you can even make a bowie knife into a razor.
sorry for taking so long. need any more help pm me.