Benchstones (Arkansas, Carborundrum, Water Stones) and a series of strops are usually sufficient to bring out a hair popping edge on my blades. I do have a sharpmaker, but I tend to use this more for touching up my Wusthof kitchen knives rather than my pocket knives. The sharpmaker also works wonders on serrated blades. I've used arkansas stones for almost 15 years (I learned to sharpen at 10, currently 25 haha), but I will begrudgingly admit that water stones are faster, especially with high end stainless like S30V. That being said, I have a beautiful black arkansas stone that I will never give up. My next stone purchase will probably be a couple Naniwa Choseras, mostly because I'm fascinated with traditional japanese kitchen knives and their sharpening procedures.