What is the correct sharpening skill for the kitchen knife used by the chef? Please ask professionals to answer, thank you.

Hold the handle part of the sharpening stick with one hand and gently put the sharpening part down on the flat plate. Hold the knife to be sharpened with the other hand and lean one side of the knife body against the sharpening stick. The blade and the sharpening stick should form a certain angle, about 20 degrees, and then gently twitch the knife in the direction of your body in an arc. Be careful not to grind it too hard. Sharpen not only on one side, but also on the other side. Keep the sharpening stick still, change the tool to the other side of the sharpening stick and polish the other side of the blade in the same way. It is best to sharpen the knife alternately on both sides. Sharpen the knife to 50 times, and grind the blades on both sides alternately, so as to ensure that both sides are grinded as much as possible, instead of grinding less and grinding more.