How do you prevent the mistake of rouding the edges? Any tips? Thanks
Here’s my 2c fwiw...
This isn’t really a problem with kitchen knives ime. If the edge isn’t sturdy enough to hold up to slightly inaccurate stropping then it’s going to collapse more significantly as soon as it hits a board anyway.
Also - the physics of stropping edge trailing with compound simply make it quite difficult to round an edge that much, even if done not particularly well.
(Others’ opinions may differ though!)