Stropping the belly!
I've recently found the joys of stropping (leather/ chromium oxide) my gyuto at work in-between sharpening sessions. It works great except for the belly to tip section of the blade is difficult to hone to a good edge. Is it because it requires more work due to the fact that this part of the knife sees more contact with the poly board? Or is there a different technique to strop the belly? Bit of both?
Just lift, as an inverse movement to the one when you're sharpening. If your sharpening movement starts at the heel, you will start stropping at the tip.