Stropping on stone?
I'm fairly new to sharpening my carbon steel chef knives. For maintenance I have been stropping on a dry 6k Shapton Rockstar, and then stropping on leather with 5k diamond paste using edge trailing strokes after every time I use the knife to prepare a meal.
- Is it okay to strop on stone for maintenance/touch up?
- Is there any difference between stropping on wet stone vs dry?
- Will this practice help me not need to sharpen as often? I know eventually I will need to sharpen, I just want to remove as little material as possible over time.