I tend to use an extreme hybrid method. Takes a lot of time but you can't argue with the results. For the majority of the work I do a sectional sweeping method, much like Jon. I try and use the "count down" method here, though I don't really count strokes so much as feel and look at the bevel to see where I am - mostly depending on what kind of edge geometry I am trying to achieve. Eventually I hit each sides like once on each side. I'll then strop the knife a few times and then felt pad/block routine. I'l go back to the stone and do a few sweeping strokes like Curtis. This tends to help even out any inconsistencies that occurred during my sectional sharpening. I don't spend a lot of time here, starting with 4 or 5 strokes per side then moving down to 1, again like Curtis. I like to make sure that with the first few sweeping strokes I am raising an even but small burr the length of the edge and that it moves back and forth between sides the way I want it to. Then it's back to the felt block and pad. Then a few stropping strokes like Murray, one more time to the felt block, and one more stropping set on the stone. Then it's time for the next stone. Depending on the knife and what I want the final edge to be like I end with my natural stone or with a strop loaded with diamond.
Pressure depends on the stone, the knife, what I am trying to do, what the polish is looking like, how much mud I've raised, etc. etc. etc. Pressure is one of those things you have to play around with a lot till you get a feel for what you want.
I find that this rigorous routine really helps me eliminate all my wire edges. I follow a very similar routine with my single bevels, but adjust it accordingly to that type of knife. I've seen a remarkable improvement in my edges longevity since developing this routine. For example, I have a Yoshihiro deba that I sharpened up last a while ago, and I've intentionally tried to abuse it to kill the edge. I've broken down some large salmon, a lot of snapper, scaled fish with the knife, cut through bones inappropriately and made tuna for spicy tuna rolls. I even did the Morimoto drumming routine making the spicy tuna, where I intentionally slammed the knife into the board... enough so that it actually stuck in the board multiple times. The knife is still so sharp that it doesn't pop hair, it kind of wisps them away. I've actually been completely amazed by the edge retention on that knife, considering that it's White #2. That deba comes very highly recommended by myself for anyone interested in a deba, by the way.