Freehand sharpening is the ONLY way to find independence and performance satisfaction for the serious tool or cutlery user. Though jigs and gadgets may have their place in some technologies, I loathe the thought of any avid knife user enslaving themselves and their potential skills to contraptions. Good for you on the freehand!
All of the tools in the wood, leather, and ranch butcher shop are sharpened freehand using a variety of stones and abrasives that I feel give me the best cutting characteristics for what the tool is intended for (one type of stone doesn't do it all). Water stones are certainly a favorite for the cutting tools in the wood shop, kitchen cutlery, and some types of outdoor knives.
I have a rather large collection of Norton bench oil stones (collected over the many years) that I prefer to sharpen my ESEE knives on. These oil stones are super fast from dull to razor sharp, and I simply finish up on the fine stone before some light stropping. This works well for me on this type of knife (I have also used my slack belt grinder on the larger blades). I rarely have the time and patience to use Arkansas stones these days (they cut slow!), except for finishing, polishing, maintaining some types of edges (they are great for this).
Water stones can be aggressive (fast cutting), or tediously slow with the higher grits. Choosing the right stone to begin with is a bit more simple with general outdoor knives. In my collection of water stone sets, I use the Shapton, Norton, and King stones the most often. With outdoor knives, I usually reach for the inexpensive, fast-cutting King stones
http://www.traditionalwoodworker.com/Set-of-3-Japanese-Water-Stones-3A/productinfo/406-003A/. Though the lower grits wear quickly (dish out), they are fairly fast and efficient. Many folks like using a flattening or "truing" stone to maintain their water stones. Sandpaper (100 to 220) on a flat surface (piece of heavy glass) works well too. I have a flat cinder block in the shop that flattens a dished out water stone very, very quickly. I check my water stones before every use to make sure they are flat. Some guys choose to work around the dished out areas on the stone to extend the life of the stone (they sharpen on the very ends), but I can afford more stones once they are used up, I think.
The proper water stones should work well on your Esee knives and I have never had a problem sharpening any of the higher alloy steels on water stones, including the S30V that you mention (I haven't tried CPM 3V on water stones yet).
These two blades were finished up on a King 6000 with a Nagura stone slurry. Moving up to an 8000 or 12000, a little stropping with a polishing compound would take that polish even further...if desired.