Kitchen knives are still often a bit softer than modern pocket knives, and so benefit from edge realignment. I personally use a ceramic coated rod from Smokey Mountain Knife Works, much less expensive than a proper polished steel rod. I have never seen anything like it anywhere else. It looks matte, but is smooth to the touch, and running fingers along it after use does not darken them, indicating that no steel is being removed. Inspection visual, tactile, and functional show improvement of a slightly degraded kitchen knife edge. https://www.smkw.com/modern-hone-knife-conditioner
For somewhat more degraded edges I use one of the white ceramic sticks from SMKW. They both realign and remove steel.
As for "steel strop" I have given this some thought before.
A sheet of glass or a flat polished hardened steel plate or strip might have some advantage over a conventional polished round, oval, teardrop or "cat's eye". With a flat surface the realigning force is spread out over a larger area, stressing the material at the edge less. Also, excessive force above what is needed to realign would be spread out, and not flex the edge nearly as much. A flat deformation instead of a concave deformation, if you will.
I will try to remember to try this with some flat glass next time I need to realign an edge. I do recall having read about using this technique on some online forum or other.
If Spydermane means he uses a somewhat flexible steel steel strap of some sort, I suppose that could also have some realignment effect on the edge.