Also not good for the edge... Sorry but to remove an burr from the edge, short edge leading strokes are the way to go! Learn with straight razors, these guys mostly know their stuff... Untreated leather may be useful for sharpening tests like HHT or something, but not necessary. Any compound on leather strops is even more bad for the edge. It would be cool if some pro chefs here would join a testing group and we can send some professional (no offense here!) sharpened blades to them to test. Most of you will change the mind and never ever come back to Shirogami and 3times touchup a day.... I am a pro chef and i run a forum like this (smaller, more freaky nerds on there) and most of us are absolutely convinced that a modern PM HSS Steel with proper sharpening can outlast anything... Ok just for the sake of it we sharpen with so called Jiigs (but on Benchstones, so we can still thin out if necessary....) So no bad things about it. Greets Sebastian.