The barber strop creates a convex edge over time, the strongest, most durable edge for a cutting. It resists roll-over better than any straight edge, including compound edges. The problem with a convex edge is that it is more difficult to maintain, unless you have a strop.
As for the Op's question, I use a hard, trailing edge stroke on my smooth Chicago Cutlery steel to grind a micro layer of metal from the extreme edge. I then use medium strength pressure, progressing to light pressure on forward strokes for both sides of the knife. The strokes go like this;
5 medium hard strokes, both sides
4 strokes with a little less pressure (all are done on both sides of the knife edge)
3 strokes with light pressure
2 strokes with lighter pressure
1 stroke with knife weight pressure.
After I've completed the routine, the edge is very sharp, and with micro teeth that facilitate cutting through tough skinned items such as tomato, with only the weight of the blade exerted on the stroke. And the knife goes through meat like soft butter.
Seeeeeya; Chief Longwind of the North