This is not to say that I allow my knife to be dull. A dull knife forces you to put too much pressure on the reed and can cause cracking. Obviously it can lead to terribly inconsistent scraping, and scraping which crushes the cane instead of removing it, and a feeling of making NO PROGRESS in your reedmaking. Of course your knife needs to be sharp. But it needs to be sharp in a productive way. Your step 2, below, will control this for you. If you aren't getting the edge you need, try repeating your steps with a slightly shallower or steeper angle on the knife. Everyone scrapes differently, so everyone needs a slightly different burr on the blade. Experimentation is fine here!
I use a double hollow ground knife, and my stone is a small Spyderco DoubleStuff stone - Amazon affiliate link below - with a very fine side and an even finer ceramic side. It's light enough to carry around in my case and I use it daily.
To keep this simple, I use three easy steps.
1. Lay the scraping edge face down, flat on the stone, and raise it to about a 10 degree angle. Pull it across once, covering the entire length of the knife and maintaining the same angle throughout.
2. Lay that scraping edge face up and raise it to about a 40 degree angle. This is your main sharpening stroke and can be repeated multiple times. You can pull or push, just keep the angle the same.
3. Turn the cutting edge down again, and draw it straight back towards you, one time.
Repeat steps 2 and 3 as necessary.
You know that I believe in being the Unfussy Oboist, and for years this has been ALMOST the only sharpening approach I need.
Is this helpful or interesting? Please let me know if you have more questions for the Unfussy Reedmaker!