I was wondering whether you did any experiments where you compared the knife performance after sharpening, but before lightly stropping to the performance after stropping?
The reason for asking this is that we all know that stropping is great for polishing an edge, but I don’t know how much this improves cutting performance. (And your experiments in which you showed that too much stropping deteriorates cutting performance were revealing.) Also, one of the reasons people strop their blades is to remove the burr. But that is not really applicable when you sharpen your blade with the WEPS, where you sharpen your blade with alternatively just one stroke per side.