I used to sharpen my knife with one of those V sharpeners that you pull the knife through. It helps a lot if the knife was super dull to begin with, but doesn’t create a super sharp edge.
I just watched a couple of videos and tried this out on a cheap santoku I have and initial results are are good. It cuts through veg a lot better than before.
I think the tough part about using a sharpening stone is maintaining a consistent angle and pressure when moving the knife along the stone.
I got a 1000/6000 double sided stone, this one is made in Japan.