S30V has a reputation for being harder to sharpen. The best you can probably do is a diamond based sharpener, either a good sized flat stone, or maybe one of the oval diamond "steels". The diamond steel has a learning curve to it in that you have to work harder at keeping the same angle. The Vanadium is tough stuff to sharpen even in cheap kitchen knives, or maybe more so in them. Maybe the best thing to do is buy both and practice a lot on your kitchen knives until you get to be quick at it.
