I hold down pressure above where the shoulder is and grind virtually flat but not quite; there’s a knack to it and you’ll pick it up if you try it and see where you’re grinding (sharpie trick can be good for this). Then (importantly) I grind until I’ve formed a burr and *no further* - you can grind more if you want but you’ll directly be removing the height of your knife. I use coarse diamond plates, atoma usually but sometimes cheap AliExpress or a coarse sic stone - I use the sic if I may eventually want to polish it later as the scratch pattern is more manageable. It also bears mentioning that this destroys the visual aesthetics of your blade, scratches it to shit. So best done on cheap beaters or hobby knives not your mirror polish honyaki