I just bought some high end kitchen knives awhile ago from Global and they only recommend using a Ceramic Steel.

Why don't you see razor blade croud use a Knife steel? (ceramic or steel)


OR


Why don't you see kitchen Knife folks use a Strop? I'm referring to high end forged knives made by Henkels, Wustof, Global, Shun..... none say to use a strop why not?