Total Beginner In Desperate Need of Guidance to Knife Sharpening

Hey everyone,

I want to start off by saying that I am a home cook for just me and my wife. I love beautiful knives and have an appreciation for well crafted steel. Over the past two years I have bought some decent knives and keep pretty good care of them (washing after each use, drying immediately, storing them on a magnetic knife strip, etc.) Last year I tried my luck with sharpening via whetstone due to my knives becoming dull. I had absolutely zero success doing it. I watched multiple videos and read multiple posts/papers about sharpening. Still failed lol. I paid someone to sharpen my knives after that failure and was decently satisfied, but I did not like having to drive to the person and wrapping up everything. I also did not really like the idea of not knowing how they were being handled, even though everything looked great. Fast forward to last week, I bought a work sharp professional precision adjust. I would be lying if I said it's not nice. I enjoy it and it does a nice edge, but I feel as though I am not doing myself any justice by using a fixed angle system and having no background knowledge as to what I should be looking for. Can someone please tell me what to watch/read? I really need help understanding burrs, what a bevel is ?, and deburring. I can still feel the burr after using my ceramic honing rod, and then my knives dull out after one use. I just bought the Shapton Pro 1000, Suehiro Rika 5000, Atoma 140 for a flattening stone, and a leather strop. I really want to learn the art of free-handing, but I need some really basic videos for total beginners. Please help lol, thanks.