IMO, the angle he's created using the whetstone is way too blunt, good for when you're trying to force the knife through bone etc. I've personally found that when you do all this, you can get the final little sharpness by grabbing a coffee mug or similar that has some unglazed porcelain on the bottom, sliding the knife with very little pressure (not much more than the weight of the knife blade) across this porcelain will give it that extra sharpness. Also, I had an uncle when I was a kid who was a professional butcher, he told me that using a glassy smooth butcher steel would *always* keep a knife sharp if you used it frequently (a steel with ridges removes metal, but a smooth steel just bends the edge back to original), but since then I've learned that the metal on the edge becomes case hardened (think of trying to break a wire clothes hanger by bending it, but the bent area becomes stronger so you have to move to another spot until the case hardening is enough to bend only that) so you really need to use a stone now and again to grind off the case hardened metal off.