When I was first taught how to sharpen knives, by another young cook, he showed me this method (edge trailing only). He told me that was the way he had been shown and all his knives were stupid sharp.
I also knew a professional knife sharpener (who was nuttier than all get out) who didn't use stones or grinders, and only sharpened on strops. It's not my preferred way and I never gave him my knives, but he produced nice edges & nice finishes on all the knives I saw him do.
One extern at the restaurant I was working at dropped her MAC on the ground and had a good sized chip at the heel. She gave it to him to fix and his first step of business was to take it out back and smack it against the concrete to break off the weakened edge... LOL. I would have been a little mad about that. But he did manage to bring it back to decent order with just strops alone. I was pretty surprised.
OK before this war continues which was not my intention let us move on. I have no issue and agree he should not be in this thread, so let us leave it at that.
In technique I find him actually when watching similar to many, but start backways to my preferred style. Just makes things seem to not jive with me, but I digress. Still don't agree with 7:3 and working on one side longer than the other (at least when finishing). For me angles have less to do with sharpening than how much work you place on each side. For example most my knives are not the typical V blades, and even the ones I sharpen for my chef friends who work at the Hilton and some Michelin Star kitchens here in my city.
Anyways if I am wrong then please accept my apologies, and get some real knuckleheads back in this thread.
"Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain