Based on the habits I originally formed when using a ceramic pocket hone in-hand, I've figured out that regulating pressure is easier if the hone (strop) is held almost vertical, or angled slightly off of vertical, and directing the sharpening/stropping stroke along that more vertical plane. Not so much weight (literally by gravity) is directly down into the hone/strop this way, as it would be if the hone were laying flat (horizontal) on a table or bench. For me, it is always more difficult to minimize or regulate pressure when standing over and leaning into the hone when it's laying on the table, and the edge is always going to take the brunt of it.
I still prefer to go thinner and firmer for my stropping surfaces, so there's much less opportunity to round over the apex. Use the vertical or near-vertical angling of the hone/strop to regulate and/or minimize the pressure on the edge. Alternatively, you could also place the hone/strop on the table or bench as usual, but operate from a position that's lower, relative to the table, so your stroke is away & back in a plane that's nearly at eye-level, or slightly below eye-level. The whole idea is to minimize how much of your own weight and pressure is above the plane of the hone/strop. This may all sound a bit odd as compared to the 'proper' bench technique demonstrated by so many 'expert' sharpeners, but I've come to realize how much it's worked for me, in approaching it this way.