I was wondering how you would sharpen a convex edge in the field too? I think a little stone is easier to carry than a rolled up strop. It would be slow with the little stone, but could be done.
either carry a rod and live with a microbevel if the need to sharpen rises or rely purely on steeling and stropping on whatever you have available. convex edges are the most durable, so sharpening shouldn't be a big concern.
it also shouldn't be a concern since your hard use edge and delicate edge shouldn't be the same. the chopping blade should be more obtuse and 'dull-able' while the slicer, which should be hollow or flat ground, would be what you worry about keeping really sharp.
wow, legitimate knife posts in the death chat.