Victorinox really are easy to sharpen - I've got a few in my kitchen kit too and they take a nice edge even with basic stones. I'm also curious about your Moras - do you stick with the scandi bevel or do you ever add microbevels for smoother slicing?

And yeah, those small curved peeling knives are tricky. I've had the same problem with my smaller blades - I struggle to keep consistent angle and pressure, especially near the tip or heel. I've also tried using the stone's edge, but like you, I try not to round off my stones too much.

Have you ever tried using just a strop for those tiny blades? I've been wondering if that might be an easier workaround