Why am I failing to sharpen my WÜSTHOF Classic Ikon 8" Cook's Knife, on my Shapton Glass Stone 1000 Grit 5mm?
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.