I learned how to make an maintain an edge when I was a meat cutter. I've enjoyed this thread. It's the tiny details that make all the difference, and I can tell you really know your stuff.
Personally, I like to hold the blade still and move the stones. Most people do it the other way around. Having 8-12 hours to sharpen one knife at work would have been unimaginable lol but then we only had two stones and two steels, and the benefit of grinding wheels if the edge got bad. By the time I quit I was stoning my knife after about a week of deboning all day and just using steels. A new knife would last about six months.
I haven't tried sharpening a pocket knife though, just kitchen type knives. Specifically Victorinox Fibrox and Wenger Swibo. I don't know what kind of steel they use, or how it compares to the kinds used in pocket knives. Am I going to find any little surprises?