Daido 1K6 high-carbon, stainless steel ? Or vg-10?
When I started sharpening on stainless knives, I listened to some guy on the internet 'counting strokes' 10 on one side 10 on the other etc. Sometimes it got sharper sometimes it got worse and I had no idea why.
You can sharpen any steel, some will take longer. The most important thing is that you learn to recognize when you have formed a burr, and when you have removed it. You can do this by touch and feeling where a burr is formed or you can inspect visually where it is shiny/ you have hit the stone. Or you can get a microscope, there are lots of ways!
FWIW when I say a steel is difficult, I just mean it takes longer or more effort to form or remove a burr.