Stropping

I follow a sharpening with green rouge on the leather, the results are excellent.

Knife owners sharpen too often (removes metal) when only a light stropping is needed to gently realign edge.

My knife strop is twin thick leather panels 9" x 2" cemented to a sturdy wooden paddle.
The wooden paddle is about 16" in OAL. Like @RA40 above, one side is very heavily loaded with paste.
The majority of the time I just use the leather side and pass the knife a few times. Works like a charm.

I love strops. Particularly for my knives I carve and whittle with.

I have Dad's old razor strop from who knows when. When I was a kid on the farm it resided in one of two places. The kitchen door knob or my butt.

I make my own strops from old belts.

All a strop does is hone the edge back where it should be. When an edge has been used and damaged the first thing is to stone it and then hone the edge and the knife will be sharp. Just what I have learned. I have used an Arkansas slate to hone my edge after using a sharpener. I have also used a honeing pole that comes with a kitchen knife set and I have also used a leather strop they all do the same thing after sharpening. When a knife doesn't cut like it used to just hone the edge, that is usually all it takes.

I strop when I'm in a virtual meeting or training for work. I keep green compond, a horse leather strop on a paddle, and pivot lube in my desk.

I just need to double check my camera a lot! LOL!