I don't have any S110V but I do have S90V and ZDP189. I really like S90V's performance and it isn't terrible to sharpen with my KME and diamonds (don't have diamond bench stones just now). ZDP is...well...not my favorite steel...
As I said, this is my only blade in this steel and I've only had it for a couple months but I've used it quite a lot in that time. I don't think that today's BD1N is a S90V or S110V or ZDP189 killer in terms of absolute edge retention, but I also think based on my limited experience, that for all practical purposes, it is for me.
Some background for context: I tend to prefer easier to sharpen steels. I don't do water stones and don't want to do water stones. They are awesome, but it isn't convenient for my little house nor do I want to go down that expensive rabbit hole. I invested in my KME (which when I bought it, I had to buy the diamonds separately) for experimenting with the "harder" steels. I've done that some now and realize I like the "softer" steels. I know harder and softer aren't the best terms here but I trust you get what I mean. For my kitchen knives, easy maintenance is a must. I don't want to sharpen it a lot but I want to be able to easily maintain the edge. I also want toughness. These two things typically run together in most mainstream offerings.
Now, if I can get very good if not excellent edge retention without compromising toughness and easy to sharpen and at a reasonable price? Well brother punch my card and tell me where to stand in line. And so far, this has been my exact experience. This knife is thin overall and is thin behind the edge so that helps "cutability" obviously but the edge it had on it when I decided to sharpen it was still very good. And that was with no maintenance. I intentionally didn't touch the edge just to see how it did. And, the factory grind was pretty spotty and inconsistent.
This steel was very responsive and as I said, to Arkansas stones. A medium that for whatever reason these days has been relegated to seeming antiquity.
I absolutely, 100% think that edge retention has been over-valued by folks for the average consumer, EDC or kitchen. I'm in no way knocking it or those steels, I'm just saying that for all practical purposes, I think the vast majority of knife users do not need the kind of edge retention so many steels bring, at the cost of easy maintenance and sharpening. So if some marriage of those things can be found then I say smash the throttle.