Search:

It's unlikely to work as I suspect the edge angle is too wide and rough.

It not recommended because if you reduce the angle you edge will not take kindly to being smacked on the board. See rolled...

Ok. I am assuming you are not loading the strop ( diamond spray or paste or whatever)

If so, it's unlikely to work, at least for kitchen knives. I would also recommend against it.

Steel might be too soft for stropping to make it better. How did you sharpen them?

What is the steel and heat treat? Some knifes don't do well with stropping. And you may not want a fine edge for each application

I strop using the angle of the bevel normally, same angle I...