The AUS6 steel used in it is quite good. I mainly tweak the edge by stropping on a leather strop. With "super steels" it's best to keep the edge "in tune" with some light honing, than to let it get dull. That kind of steel needs a diamond sharpener if the edge needs serious work.
Perhaps that's another item that troops carrying good blades need to know. A pocket-sized ceramic hone will do all the "tuning" a knife needs. I like the leather strop because I can get a mirror shine to the edge, which is the true mark of a sharp edge.
Except, of course, blades made with CPM steels (Crucible Powdered Metal). They have a very high nickel content, rather than high chrome. They don't polish up as pretty as high-chrome blades because of the nickel. But a proper edge on one of those (like my Camillus) shows microscopic "serrations" in the edge when viewed under a high-powered magnifying glass. The steel doesn't look pretty, but it's wickedly sharp.