No buying knives for me today. Gotta save up money to get the lady a ring for proposing. However, I'm currently working on sharpening up a Camillus Rough Cut Stockman. Edge geometry was a little wonky and I've never been too fond of the spey blade, but with a little bit of work, I've been able to get the main clip-point blade and the sheepsfoot blade nice, sharp and even. As for the spey, I'm working on turning it into a drop point, which shouldn't take much longer.
Thinking of keeping the clip blade for food, since it's stainless, the little spey as an all-around blade, and the sheepsfoot as a delicate, accurate blade.
Edit: I just got it all fixed up, so I decided to take a couple pictures. Doesn't look too amazing, cause I'm not very good with the camera, but it's very functional. Initially, I dropped the whole thing into a cup of vinegar to test and see if any of the blades were carbon steel. In doing so, I discovered that the spey and sheepsfoot are both carbon steel, whereas the clip is stainless. Afterwards came the sharpening and reshaping. Just gotta add a touch of oil to the pivot areas and it's done.
I like the second picture more simply cause you can see the light reflecting off the edge of that spey blade. Can't wait to take it testing. I've already used the sheepsfoot for scoring an orange to peel in a spiral fashion.