I have used pasted (Dovo red and black, Crox, FeOx, Flexcut gold) strops to maintain my knife, chisel, and plane iron edges for many years. They get a nice sharp edge very quickly after coming off the hones, usually a fine (red) 8" DMT or King 1K. I refresh my kitchen knife edge by stropping after every use and rarely need to go back to the hones. I do not use a steel on my kitchen knives.
I do not use my knife bench strops for razors. A lot of knife swarf builds up on my homemade knife strops which I do not want affecting my razor's edge. Knifes are also harder on the strop surface than razors. My knife strops are also pasted on the textured side of the HandAmerican 3" x 12" leather which is courser than I want for a razor.
For my razors, I use a TM linen latigo 2.5" barber end hanging strop. I refresh edges on a TM 4 sided paddle pasted with 3u, 1u, and .5u diamond. These are never used on knives.
HTH