Stropping, the key to a razor's edge

[geronimotwo]

i think steak knives are serrated so only the the tips of the serrations become dull when they come in contact with the plate. 

do people regularly use compounds on strops?  (oils, polishing/rubbing etc?)

[French G.]

That's good for removing burrs or unrolling an overly fine edge.  What I'm talking about is sharpening at a microscopic level.

Again, not needed or necessary for every cutting task.

Most of those I agree that's what I'm shooting for, but porcelain and cardboard do take a cut, cardboard has a lot of abrasive in it and can really tune up an edge. I'm getting some strops, probably waterstones and a whole bunch more things, I slowly collect my implements of knife-making. Forge is next month I hope.

[230RN]

i think steak knives are serrated so only the the tips of the serrations become dull when they come in contact with the plate.

I've heard that, too.

I used to use and old, wide belt with a hook on the end for hanging onto fridge doors or drawer handles for stropping.  It's still hanging in my kitchen on itw own hook, but I never use it anymore except to touch up the small blade on a pocket folder.

[Matthew Carberry]

Most of those I agree that's what I'm shooting for, but porcelain and cardboard do take a cut, cardboard has a lot of abrasive in it and can really tune up an edge. I'm getting some strops, probably waterstones and a whole bunch more things, I slowly collect my implements of knife-making. Forge is next month I hope.

After I posted I was looking at other videos and lo and behold, a guy was demonstrating using bare cardboard as a strop.  You might have pointed this out already but he noted anything that will dull a knife can, in theory, sharpen it.