Time for my two cents. I don't usually talk about knifes because I have been using mine for 35 years. Looking at the pictures in the original post I think the problem may be using the stone to much. These knifes look like they were sharpened on a bench grinder. I have not used a stone on my chefs knife for several years. I use a Victorinox diamond finisher every day. My knifes are sharp and long lasting. Carver who is sharpening your knifes?
Sharpening place with belt sander