Well done! It get's easier quickly now. Just practice and don't worry about ruining you new knives. It's just steel and it's hard to mess it up once you have a little success.
Here are a couple tips that you may or may not have tried.
Use the marker trick to find and sharpen the edge. Don't worry about thinning for a while. You want to build muscle memory and get a feel for sharpening on the edge.
Only sharpen until you get a burr. I've never spent more than 30 minutes on a single knife so you are most likely spending a lot of time off the edge (thinning) or over grinding the knife.
Stropping is a form of fine sharpening and it always improves my edges.
After you are done sharpening on the Rika rinse off all the mud until it's clean and the strop on that stone first. This will improve your edge and allow you to strop less on leather (or whatever you use next).