I usually strop on the meaty part of my palm if I do this though.
With all honing/stropping, I've found that flatness is the big key.
This is exactly what I do, a sort of exaggerated x-pattern on the meaty part of my palm. I tend to do it between different pasted surfaces, to avoid cross-contamination.
Incidentally, the meaty part of the palm isn't so flat, right?