I know a lot about sharpening blades generally, but these are specific to kitchen knives.

• VERY impressive information about stropping (this guy is serious!)
  • methods for checking for a burr
  • how to minimize a burr
  • you can strop a very long time, if you avoid rounding over the apex
  • demonstration of using one stone and one strop compound to achieve hair-whittling sharpness
  • instructions for making your own high-quality strop
  • recommendation for a stropping compound
  • (more info from @OUTDOORS55, and his many playlists)
• Work Sharp Cuts
  • The Most Important Thing for Knife Sharpening - Raising a Burr
• by David Moon Forge, I like this one!!
• intensive testing that demonstrates sharpening direction doesn't matter
• the perspective of chefs (i.e. people who aren't necessarily specialists with blade sharpening):
  • recorded by The Hungry Cuban Adventures