Quote Originally Posted by UnConundrum View Post
Newbie here, but maybe I can actually add something from my experiences over at the kitchen knife forum. Assuming you're trailing edge in your stop action, I would say that you could press as hard as you want, as long as there is no trailing deflection in the strop. Deflection is the enemy, not the pressure. If the strop is allowed to curve up at the edge, it's going to put pressure on the very thin edge of the edge and possibly create a burr. If the strop is flat, from the spine to the edge and beyond, you should be fine....
I don't think this is right UC. I guess it depends what you mean by "as hard as you want" but with an edge as thin as a razor (note - much thinner than any kitchen knife I own) pressing hard, even on a paddle strop seems like it would roll the edge, if only from compression of the leather.

I take your point that the strop should be pretty flat, hence the admonition to put good tension on it but I think some light pressure is all you'd really want - for the most part.

My stropping has a long way to go (with a razor - my knife stropping is fine) but I'm finding "light" is definitely the way to go.

I do reserve the right to reverse this position as I figure out what I'm doing though

Ken