Lets say I sharpend my knife starting with Grit 400, then 1000 up to 3000 and 6000 but its still is too dull.
If i want to sharpen the blade again do I restart with grit 400 or 1000 ? And is there a way to tell where to start again?
Knives – The Complete Guide to Sharpening a Knife
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No, there is not a risk to getting the kind of cut you describe, as long as you treat your knife with the respect it deserves.
If there's a dull, raised part at the back of the knife, it is called the bolster, otherwise it's the heel of the blade. The raised version is a common trait in forged knifes, and is supposed to add strength to the blade.
From experience: yes, you can cut yourself on the heel of bolster-less knifes, but generally not in the way you describe. I would not avoid them, or avoid knives where the blade tapers from the handle for safety reasons. I've cut myself a couple times on the heel of the blade when grabbing for a knife in a hurry, but these kinds of cuts are generally superficial and fast healing.
There is also a significant advantage to bolster-less blades: they're much easier to sharpen, and have more usable length to the blade.
The user "virtuovice" has some great videos on knife sharpening. It was my introduction to whetstone sharpening and since following his videos, I have been able to sharpen my range of kitchen knives to a pretty incredible sharpness. His videos are mainly aimed at hunting knives, but the techniques can be applied to kitchen knives
Have a look at this video: https://www.youtube.com/watch?v=tc_TEWmMcD0
The main thing to try and remember is to move with your arms and not to rotate your wrists at the ends of each stroke across the stone so that the angle is kept constant. I'd practice on some cheap knives and just go slowly first. Look at how much metal is being removed from the blade - rinse the knife often and check your progress. Imagine you are trying to take a very fine slice of stone off the top surface.
In terms of technique, you can also take a look at this video:
https://www.youtube.com/watch?v=Lm53mCOQTR8
It's easier to see because of the high grind on the blade.
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Best Answer
Grit means very little for sharpness beyond ~2000. Far more important is a consistent angle.
This is a good article that explains the angles
a good sharpening tool will have a angle guide, something like this
I'd recommend against "eyeballing" it the first few times.
Joerg Sprave made a nice video explaining a lot, he uses the Gatco set I linked.
And don't forget to hone your knife before trying the edge! In my experience that is the bit that pushes a edge from "eh, not bad" to "whoooo/
/oooowthatssharp."