Adam Marr wrote:You strop at the angle of the cutting edge. You have to make contact with the very end of the edge or else you're putting lipstick on a pig. With some soft stropping mediums you might lower the angle a little so the convex you create when stropping just kisses the edge.....but either way you have to make contact with the very edge.
Thanks Adam. Increased my angle, and my knife is noticeably a bit sharper -- push cuts into paper, easily cuts into a tomato with the weight of the knife, but still not quite shaving sharp. This was only my second time trying to freehand sharpen, so I guess a bit more practice is in order.