I have read these but chef's knifes dont look like these knifes straight and then curve. so you just match the curve at the end, they are curved all the way.

How do you clamp the the knife to like the pocket the knifes that are mostly straight:



or you try to match the curves

After the micro fine do you go to 5, 3.5, 1 , .5 or just go to 1, .5 strop?

Do you lap only the coarse side or both?

The first one is the 1600. As you can c the both stones have completely different structure and i think you can see some of the problem on the edge.
The second one is the 1200 which is ok but I did not expect all these holes on the surface.

The edges especially on the 1600 stones are completely uneven. I can feel it leaving deep scratches. Any ideas what can i do to fix that?