While I love my Queen stockman and my Cold Steel stockman, if I had to choose ONE, (putting aside my dad's knife. Not fair to count that one), I think I would have to choose a standard Buck 301. It has the best combination of properties I have found in a working knife. Stainless steel that takes a fine edge and holds it reasonably well (better than Tru-Sharp). In a pocket knife, the Buck 420HC is the closest match to the performance of alloy steel that I have found in a stainless steel.