I didn't say which handle - the knife handle. I think it comes from over concentration before the action becomes second nature. Also there is the discomfort when changing sides. I right hander will be more comfortable with the right hand controlling the stone. All it takes is practice.
If you have some cheap carbon knives like Old Hickories they make good starters because the metal cuts fast as well as takes a sharp edge. Don't try very hard steels until you get comfy. My pocket knife has a Hitachi ZDP-189 blade which is a powdered steel hardened in the Rockwell 66-67 range. I spent an hour trying to thin the little 3"er to 10 degrees and gave up in frustration. The EP coarse hardly made a dent. I finally pulled out my DMT Extra Extra Coarse Diamond plate which will bite into anything and finished the job free handing. There are a few things the EP just isn't capable of but 99% of kitchen knives are no problem whatsoever.
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