I have a tendency to sharpen one side of the blade at a slightly different angle than the other (specifically lower angle on the left side). Since I'm right handed, it doesn't seem to be much of a problem other than not getting the heel of some knives sharp since I don't grind enough off on the left side.
Check the bevel carefully on the knives you have trouble with to verify that you are actually reaching the edge on both sides an the bevel is appropriate. Some single bevel knives may benefit from a very slight bevel on the "straight" side, others may drive you nuts, I'm not all that familiar with them. Since they work like chisels, I can tell you it is much easier to "steer" a single bevel with a slight bevel on the other side. It will, however, nullify most of the reason for the single bevel, which is super thin straight cuts.
I have trouble starting cuts exactly the way I want them to go, so maybe some work on initial knife position and motion will avoid needing to "steer" the knife as you cut.
Sharper is better too, as I've discovered. Much easier to get a blade doing what you want it to when you don't have to shove hard to get it to cut....
Peter