Yeah, it’s just a personal preference. I prefer a harder edge that’ll hold longer on my hunting knives. My pet peeve is to be skinning a deer or hog and have my knife get dull before I’m done. Hogs are the worst. I don’t know if it’s the coarse hair or what, but they will dull a softer edge fast.Mostly it's the S30V blade causing the difficulty. But there is a strong argument for an easy to sharpen blade.
I can sharpen on my belt grinder and “strop” with a buffer, and it only takes a few seconds. Not everyone has a belt grinder handy though, and a buffer is super dangerous if you don’t know what you’re doing or lose concentration. There was a fellow knife maker, Gordon Dempsey, that was killed by his buffer.