OK, I have watched your video and looked at the edge of blade several times in pause.
First of all. Your first time right? GOOD JOB!
When I first tried to sharpen one of my 14" chefs knives on wet stones, I did a horrendous job, I even bottomed out part of the blade and basically ruined a 180 dollar knife (I can fix it I just haven't yet...)
With 600 grit and lower, remember to not push down too hard as you don't want to take too much of the steel off and change the balance of your sword/knife. I can see that some of the "scratch" lines aren't perfectly straight. Which suggests that you were sliding your blade over across the stone instead of stopping the sharpening action and picking the blade up and moving it over then restarting.
My head chef (kinda knife crazy) has always told me to sharpen a knife like its a 4-5 inch knife, and work in small sections. once that section is good move on. This technique may not be applicable to swords, but it has worked on my work knives since.
Also with stones, I would suggest always going in one direction. Don't slide the blade back and forth on the stone. Keep the sharp edge away from you, and slide it into the stone (almost like your shaving the stone), then pick it up and bring it back, then do it again. The reason for this is the pressure you put on the blade changes when you change direction and can affect the sharpness of it. Like when a car goes fast from a dead stop, the back end goes down, when it slows the front end goes down. Depending on your setup (the stone on a table, on a mounted sharpening pond, or just on the floor in front of the TV), try and use your whole upper body to do the sharpening action instead of just your arms. Rock back and forth, instead of pushing your arms out and pulling them back. This helps keep the same angle through out the whole stroke.
Keep your stone wet while you sharpen (but you prolly knew that) and keep them DIRTY!!! That mud and goo that builds up on the stone is GOOD. It helps the sharpening process. You can pour water on the stone now and then when your sharpening and don't over worry if some of the "mud" washes away, that's ok. Just don't wipe it all away, and when your done using the stone, don't clean it just leave it like it is to dry and then the "mud" with dry out and stick to the stone. Once the "mud" is dry you can put your stone back into water to store.
I personally use a LeeValley Sharpening pond to keep my stones in. It has water in it to keep them good and wet, and brackets so that I can set the stones up on it and use it as a sharpening station.
www.leevalley.com/US/wood/page.aspx?p=33027&cat=1,43072,43071&ap=1
I also have a 500 grit stone, and a 800/1500 dual stone in my pond. I can get a wicked edge on my work knives now after talking to my Head Chef and following his few suggestions. How all this works on swords, and can only guess. I have only somewhat dried this on a DSA Black Knight sword, but I wussed out partway through and used and accusharp to get the basic edge done (The DSA swords have such hard steel and a huge 1.5 mm edge or so to take down that it would have taken longer than what I had a available at the time.)
Happy Sharpenings!
I hope I was of help!
The Knife above is the Knife my former Chef and my current Chef [plus from some other co-workers] bought for me when I got married. It is a Zwilling J.A. Henckels Twin Cermax M66 Micro Carbide Stainless Chefs Knife (the picture does it no justice!).
The Doctor is my work nic-name [cause I am always fixing things that don't really fall into my job description, hot water tanks, computers, power outages, broken kitchen appliances etc.etc.] and the 08-08-08 is my wedding date. I have used the above sharpening techniques on this, my favorite and most prized, sharp object of all my sharp objects. And I can still easily shave hair with this beauty!
Cory J.~