Hi cooking and DIY enthusiasts!

I’ve finally decided to stop using a dull knife and learn to properly sharpen my main chef’s knife. I bought a standard double-sided whetstone (1000/6000 grit) because everyone says it gives the best edge, but the YouTube tutorials are stressing me out! I'm worried about ruining my knife or, worse, cutting myself.

I need a dead-simple, step-by-step guide that prioritizes safety and consistency for a total beginner.

Could someone please break down the process and answer my key questions?

1. Preparation (The Safest Start): What are the first steps? Do I soak the stone? How should I anchor it to my counter so it absolutely will not slip? (A damp towel under the stone seems common—is this enough?)
2. The Angle Trick (15-20 Degrees): I understand the goal is 15-20 degrees, but I cannot reliably hold this. Is there a simple trick (like the "marker trick" or using stacked coins) that actually works to help a beginner maintain the correct angle consistently while sharpening?
3. The Sharpening Stroke (1000 Grit): Should I be pushing the edge into the stone (away from me) or pulling it back (towards me)? How many strokes should I do on the coarse side (1000 grit) before moving to the other side of the blade?
4. Checking for the Burr: What exactly is a "burr," and how do I safely feel for it to know I'm ready to flip the blade over or switch to the finer stone?

My goal is a knife that can smoothly slice a tomato without pushing it over! I’d appreciate any simple, clear, and safety-focused guidance!

Thanks for the help!