straining methods for liquids to be used in whipping siphon I'm starting to use a whipping siphon and in a previous question some comments mentioned that "it's really easy to clog the dispenser" and "if you can perceive particulate when the mix is on your tongue, it's still too chunky for the whipper."

Which devices (e.g. "cheesecloth" or "strainer of Brand X/style Y") would be best to use to make sure that the mix is smooth enough to minimize or eliminate the risk of it clogging the whipping siphon?
For the non-professional coffee filters are the best bet. If you want to go a bit further get some disposable laboratory filters, they can trap smaller particles. You wanna go below 25 microns for the food to be imperceptible in the tongue.