Good video
https://www.youtube.com/watch?v=61peii3gxM4
But I remembered another 1 feature - if the steel is very hard, above 62-63 HRC, and also it is classical steel, i.e. not powder (which, when quality heat threament, are very viscous at high hardness), then on diamonds at small sharpening angles (less 20-25), especially on kitchen knives, cutting edge is chipping, you don't see it with your eyes, but the knife seems dull, although you sharpen and sharpen and sharpen, or may seem sharp, but after use it quickly becomes dull. In this case, you need to try stones that have a soft base, that is, those that are quickly updated in the process and have a fine grain and the shape of the abrasive grains is round (in diamond these are very sharp pyramids that leave narrow grooves in the steel, the vertices of which are stress concentrators), a good option - Japanese water synthetic stones, and use them with water as a lubricant.
Sharpening technique is a little different compared to diamonds, but for different geometry the same (flat bevel, concave, lens/convex) - -
https://www.youtube.com/watch?v=tc_TEWmMcD0
https://www.youtube.com/watch?v=8m9W7GVux-k