First, let's make sure you're hitting the edge.
Take a permanent magic marker (Sharpie), and mark the edge of the knife heel to tip. Now, take a dry stone and make like you're sharpening it. Is the Sharpie gone all the way to the very edge on both sides heel to tip?
If so, you're hitting the edge. If not, you're too shallow or the edge isn't fully formed yet. Grind more or lower your angle!
Or, is the Sharpie only gone at the very edge?
If so, your angle is too steep. Lower it until you're removing Sharpie over the entire bevel.
Get the hang of the angle on the dry stone....you won't hurt nothing.
You know about burrs....we're ahead of the game already.
You need a burr the whole length of the edge before flipping to the other side and doing the same thing.
If you're removing the burr in your opinion and all other things above are in order and you're still not getting a sharp knife with a 5k Chocera then you're potentially being too wobbly when sharpening and destroying your edge. Or there is still a burr. Maybe make a few stropping passes on the 5k when you feel you're finished with a slightly steeper angle (you're going to put a micro-bevel on the edge) and see what that does.