Well... hard work - not for me, but for a knife . I had to cut several cardboard boxes with it, imo cardboard is real stressy work for the edge. The O1 steel holds the edge well, but I couldnīt see a real difference to the 1095 of any other GEC knife.
I cold compare to the factory edge on the Bullnose and my #73. I hadnīt sharpened the knife yet. And itīs still sharp. Not scary or even razorsharp, but still good enough for food prep.
I like the patina the O1 steel takes, it seems to be a little slower appearing than on 1095, but thatīs ok.
(When first sharping, I tend to regrind the edge on a 20° flat grind each side)