LOL ya they can be a biach if your muscle memory is off. I still have a tri stone I keep around by Norton. Kitchen knives and such get the belt sander around 400 grit then stropped with a leather belt.
I been sharpening on a tri stone for a LONG time...over 20 years. I never use the fine, same as using a steel imho. I grind the shit out of the sides on the coarse, if the edge is in bad shape I sharpen on the coarse, then on the medium, then done. I like to hit about 10 degrees on both sides to get 20 degrees inclusive. Tip to heel so best cutting is on the pull. Steel OFTEN. Light touch on the steel, weight of the blade on the steel.
My Spyderco's, Old Timers ect get the Wicked Edge....check this fucking thing out: