My edge management makes my tools "carving sharp."
I can only describe what I do and how I was taught.
1. Establish, right now, what the bevel angles will be for the edges that you use.
2. Draw those angles on large cards which will stand before you as you sharpen.
My cards are 6, 10, 12, 20, 28 and 30 degrees. My kitchen cleavers and $100 knives are 20 (total)
so 10 degrees per side, and so on for all the others. My bone cleaver is 1/4" thick and 40 degrees.
Your video.
Stand up.
Set the stone (why a stone? Is the edge buggered up that badly?) parallel to the edge of the bench.
Paint the bevels with black felt marker so that you can see where the metal is coming off.
Set the needed angle card up. Match that with the blade angle.
Lock your elbows/forearms to your sides.
Pull stroke with your whole body. Stop. Lift. Back to the start. Down again but on the other side.
Go again.
== = = =
What I see you do in the video is that you sit and raise your elbows in each pass (forward is silly.)
The direct result is that as your elbows come up, you roll the bevel edge to something unusable like 40+ degrees.
You have to stop doing that so stand up and hold your arms tight to your sides. Whole body sway, no less.
Best strop on the planet is cereal box cardboard and honing compound.
Don't let the "Scary Sharp" disciples fool you = masking tape, a flattihs surface and you're good-to-go.
I have only a couple dozen gouges and about the same crooked knives in Pacific Northwest pattern/design.
Add a few planer knives and some adzes and they are all as sharp as keeps me happy.