Stropping sounds like a good idea. As it so happens I have a rarely used strop set up that includes hard felt and several combinations of loaded leather and balsa with both chromium oxide and boron oxide.
I currently use these only on occasion after either my 5000 or 10000 usually chromium on leather but I find in general these edges don't last long in the pro kitchen.
I don't have much experience using them after the 1000, any recommendations on which strops to use after the chosera?
If it helps the protein knives in question are; Gustav emerl ern carbon bullnose, 300 mm carbon suji (maker I've forgotten), tojiro dp honesuki, and possibly konosuke hd 270 suji.
As always any advice appreciated