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It’s just practice. A slight wobble isn’t going to ruin the edge, in fact it’s inevitable without a sharpening system. Sharpen first on a rough grit of around 300 until you can feel a burr all the way along the edge, then sharpen the other side and feel for the burr again. Then shift to 1000 grit and repeat. It will be difficult to feel the burr from a 1000 grit stone but if you repeat the action from the coarser stone you’ll be doing the right thing.
Sharkstar
On another subject, my sharpening technique is not working well.
I just spent 40 mins or so on two stainless knives which were only averagely blunt to begin with, and ended up being usable, but a considerable way off razor sharp.
It seems like a pretty simple process to put an edge on a knife, and the scope for doing it wrong must come down to one (or more) of 3 things:
I'm working through a number of grades of whetstones, probably a couple of minutes per side on each stone.
I dunno what I'm doing wrong.