All of those six knives top to bottom with the exception of the third knife down appear to be serrated edged knives. I don’t like to sharpen serrated knives if your intention is to totally remove the serrations. I like to believe these knives were made originally, by the knife maker, as serrated knives for a reason. Maybe that steel just works better with serrations then a “V” beveled edge. If this steel cuts well with a “V” grind bevel they probably would have been made that way.
The dimples on the first and the third knives are called hollow grinds. Like “Mikedoh” said those low spots are intended to help reduce food sticking to the sides of the knife blades.
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