The degree to steel a knife is 30 degrees. Hold the knife at 30 degrees to the steel. Then swipe the knife from one end to the other on both sides of the knife. You can swipe the knife toward you or away. I was taught to swipe toward me and I did that for years. Then I nicked myself. Now, I swipe away from myself.
Stainless knives are not "user friendly" for sharpening. The steel is too hard to sharpen on home equipment. High carbon knives are the most friendly to user sharpening, but they have to be hand washed and dried, as they will rust. The best knives are "high carbon no stain" for most people.
I was a chef before I retired and hate sharpening knives, although I love a sharp knife.
https://www.youtube.com/watch?v=8a-ACpp2JpI
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