How do I sharpen a knife with a sharpening stone?

That depends on the stone.
Do you mean one like this:

That’s a bench whetstone.
Or like this:

This is a ceramic rod, but you get the idea.
Or one of these:

or these?

The technique varies in every case, but the principle is to set up, then maintain, a working edge.
That’s usually described as blade geometry, as the majority of knives are given a specific grind for a particular use:

Now mostly one does not have a machine shop, but by hand and eye this kind of effect is possible – note this is not a typical edge, it is more like an axe, but it gets the idea across:

Holding the blade at a shallow angle and drawing it across a wetted stone, ceramic or diamond-dusted surface should produce a new shiny line.
The easiest way to keep the angle consistent is to attach some kind of spacer to the rear of the blade.
It can duct tape and a cable tie, or masking tape and a cocktail stick – or for a large blade, a chopstick – or using a few of these on a the blunt edge of a penknife, to set up the cutting edge

The important part is it will keep the new angle the stone creates consistent, which can be difficult unless you use a kit like one in tbe box, above, where the clamp and diamond hones ard set at the right angle (fully described in the instructions) or you use a powered water lubricated wheel.
When sharp, the edge can be ‘dressed’ or maintained with a steel, a round rod that cleans up the edge rather than grinds it away.
See:

Wanbasion Black Stainless Steel Knife Set, Sharp Kitchen Knife

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