Why am I failing to sharpen my WÜSTHOF Classic Ikon 8" Cook's Knife, on my Shapton Glass Stone 1000 Grit 5mm? Please see this video clip with sound. What's my grandpa flubbing? What can he improve?
If you know how to upload that .mp4  here to spare readers from clicking a link, please don't hesitate to edit this post.
It looks to me like a three--fold problem

The angle is constantly changing.

The action is bi-directional. You should only push.

You need to push the knife at about 45° to the direction of travel so you offer up the entire blade in each sweep, rather than just one end of it at a time.


oh, &amp; a late 4… I don't think 1000 grit is going to be coarse enough to get the edge back on it once you've badly messed it up. I think you'll need 400 or so to get it back in the ballpark before refining it.
Having been rubbish myself at this for years, I'd honestly either give up now &amp; get a decent electric, or at least try an angled clamp at the correct angle for a euro knife, 20°.
I also really really would advise against practising on a good knife.
Some images of blade edge profiles.

These are all &quot;correct&quot; profiles for different usages… however, let's just look at the top row first.
You really want one of the compound bevels [I think centre is Japanese, right is European]. To achieve these by hand you need some serious skill &amp; practise. The best you'll really get is going to be closer to the V, if you're good &amp;/or have a clamp system.
What you probably have right now is something closer to the convex on the 2nd row. In the right circumstances this could be a good thing [bushcraft or an axe-head]. In the hands of someone like me, it will barely cut cheese, let alone a soft tomato.
There is a lot of remedial work to be done to get back to one of the top row profiles.