For ease of sharpening, blade geometry is the first and most important thing on the list, thinner is easier than thicker. Stick to 0.125" for blade thickness for a starting point.
Next as a general rule, a softer blade is easier to sharpen than a harder blade, but the trade off is edge retention.
Carbon steel is easier to sharpen than stainless, if all other factors are constant.
Good easy to sharpen common carbon steels are O1 and 52100, but there are lots of others. D2 is pretty easy to sharpen and a good intersection of easy to sharpen vs. edge retention. It takes a very sharp edge. You probably should avoid 154CM, and S30V, which are common in hunting knives, but can be harder to sharpen if you are just starting off.
Also, you might want to take a look at an Edge Pro sharpener.
To learn to sharpen, buy a cheap carbon steel kitchen knife for $5 at a thrift store. They are very soft and very easy to sharpen. Once you master that, then move up to some harder steel with more wear resistance, which is what produces edge retention.