It is hard, but in my experience with 52100, it is easier to sharpen than 154 CM. I, too love its edge holding properties. I like the toughness of S7. I guess if you want it all, the only way to go is INFI. Still, I think 154 CM is a good steel for folders and smaller slicers. But it is more difficult to sharpen than the other Busse steels. I'd like to see sets of 154CM serrated steak knifes with res C handles. Manly steak knives!