u/Comfortable-Bar-8471

1. When stropping, what are the pros and cons of edge-leading strokes vs. edge-trailing strokes?
2. Does it matter what degree (e.g., 45-degree, 25-degree, etc.) I hold my knife perpendicular to the whetstone when sharpening? (Note: I am not referring to the knife angle [angle consistency is important]).
3. When feeling for a burr, where would my finger ideally be running across? On top of the apex? Slightly off the side of the apex?
4. Is there any added benefit to honing after sharpening and stropping? (Because... Assuming decent sharpening and stropping, the knife should already be newly apexed with little to no burr remnants.) Or would it only potentially create another burr?

NOTE: Thanks to everyone's help and explanations, I have come to realize that question number one was indeed a very newbie question lol.