That knife has been butchered. The knife sharpeners you have used in the past are not an option. There is no excuse for looking like that.
It’s great that you want to learn to sharpen your own knife. It will be easier to learn with a knife in good shape than trying to recover one. Fixing that knife really needs a grinder and you don’t want to start there. Look at what you “professional” knife sharpeners did!
Find a good professional. Someone who looks at that knife and says “Oh my God! What have you done?” Have him or her fix it and maybe give some pointers. You’ll want a two-grit stone (fine and medium) and a very light sharpening oil; some people use water but starting out the metal will float up better on oil and your learning curve will be easier.
Take your hone with you to the knife sharpener and get some hands-on feedback on your technique.
When your skills develop a bit and you decide you like being self-sufficient start shopping for a tri-stone. Same technique as a block, just more surface area and more flexibility.
Stay away from pull-through hones and sharpeners and other patent devices. By the time you figure out one has failed you’ll have ruined your knife again. A pull-through hone with a misaligned wheel will roll over the edge of a knife in nothing flat. A v-sharpener with clogged grit on one side will shift the cutting edge and make good slicing awkward. There is nothing better than good basic skills.
The idea above about getting some training is good. The challenge is sorting the wheat from the chafe. Find that really good professional knife sharpener and ask for advice. I learned butchering by asking a respected butcher for advice on some coursework - he took me under his wing and got some free weekend labor grin and I learned a LOT.
