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Wipe the blade on a towel or clean rag to remove any lubricant and metal fragments from the sharpening process. Stropping is running the blade edge across a leather strap that has been covered with an abrasive such as stropping paste or green chromium oxide. It puts a final polish on your knife edge.  Move the blade in the opposite direction you did when sharpening. Run it over the leather with the "spine" of the blade at the front and the sharp edge behind.  Stropping the blade between sharpenings can help keep your blade sharp longer. Once you think you're done sharpening the knife, check to see if the blade is sharp. There are several ways to do this.  Cut some paper. A razor-sharp blade will easily cut right through.  Shine a bright light on the sharpened edge. A dull edge will reflect the light.  Drag the edge lightly across your thumbnail. The blade should scrape the nail cleanly, without catching or vibrating.
Dry the blade. Strop the blade. Check the sharpness.