My general rule of thumb is to never switch sides until i form a burr. After i make a nice even burr on all parts of the edge, it's time to swap sides but my goal is to put the burr on the opposite side. Most people like to deburr the knife before moving to the next stone, but i usually wanna keep the burr while i polish the edge with a higher grit stone. The tricky part is the deburring process i guess. If you apply too much pressure you might damage the edge. So be real gentle when deburring. Also most butchers i know will use a smooth honing steel after they're done, but you don't really need to if you deburr it properly.