My thoughts on honing a Japanese razor

I've been reading with great interest , some posts on the subject of honing Japanese razors . First I would like to dispense with the words "ura" , and "omote" . I find it confusing to use them , and I will refer to the two sides as the stamped side , and the unstamped side . I see that the Japanese honemiesters advise to hone in a back and forth motion , and advocate knocking off the resulting burr with either the palm of your hand , or a strop . I've been honing knives , chisels , plane irons , and various other edged tools succesfully for around 35 years . Over the years I've read everything I can find on the subject of honing . Everything I've ever read about honing anything , cautions against using back and forth strokes because this will create a burr , which when broken off , will destroy the fine edge , and put you back to honing again . Honing should be done with an edge leading stroke only , so as to not create a burr in the first place . Even when honing with the edge leading a microscopic burr will be formed , which is why both sides need to be honed . I think I understand the asymetrical geometry of the Japanese razor , and the need to hone one side more than the other , but other than that I see no reason to hone back and forth , and knock off the resulting burr . I've come to the conclusion that I will hone MY razor 3 strokes on the unstamped side , and 1 stroke on the stamped side , in the "edge leading" direction , only . I will start on the unstamped side and finish on the stamped side . I think 2-3 sets of this ratio should be enough to touch up a blade . If you hone in this manner , you won't have a burr to deal with . Just my thoughts , take them for whatever you my think they're worth .

Try as I might , I can never remember which side is the ura , and which is the omote .:banghead: