After weeks of practice I managed to get my first really sharp knife. A Japanese Sushi knife which I was grinding with the normal stone 12° and after that on the Japanese Waterston with 12.5° Bess 100 :)
Usually I reach only best case 200. Sometimes only 300-400- so it must be the steel.
In my first knifes I had issues sharpening the tips so I sharpened the kitchen knifes from neighbors to learn it.
I am still not perfect, but getting better.