First of all, let's remove all chips from the cutting edge. I used an electric grinder to shape a new angle. It saved me approximately 30 minutes which would not be the case if I used a whetstone.
After the grinder, I am begin shaping a new cutting edge. I use a 1000-grit whetstone to start the process. Do not mistake a rough edge with a sharpened edge. A 1000-grit stone leaves a coarse edge that works like a knife with a serrated blade, but on a microscale. You would think that it is what we wanted, a knife that can cut, but if you stop sharpening after using a 1000-grit stone, it will get dull quicker than the knife would with a 6000-grit stone. The reason is that after the 6000-grit, the edge has a smoother finish that provides you with a goodly cut, and this is what we aim to. A rough serrated edge would get duller faster because a burr on the cutting edge easily gets chipped off after each strike as the knife cuts through foodstuff. On the other hand, if a knife has a smooth finish, it would slide through the cutting product. You can see the burr in the picture and how the light reflects from it right on the cutting edge.