I dont think im getting my knife as sharp as it should be. I have a Misono UX10 and sharpen it on a Japanese whetstone 1000/4000 grit and than finish it on a leather strap. I do a paper test no problem but in the kitchen I feel it loses its edge quickly and I think if steeling it to much does more bad than good being steel on steel can be damaging. Should I do a more intense angle on the stone to get a better edge??? Maybe use a ceramic steel????