A bare strop is for aligning the microscopic edges. Did you over-strop the knife? It's easy to overdo something like this and ruin a good edge.
Buy one get one free that's a damn good deal!
My Misono is a gyuto and was extremely reactive so I've forced a patina. With proteins though I expect a patina to appear spontaneously and you don't
I just bought a 270 suji from Jon over the weekend. I expect it in today. I have the 210 petty in the same line and love the knife. It is by far my