Very interesting question! with out doing a side by side comparison, I would expect that the additional alloying elements in O-1 would make it easier to heat treat, less susceptable to grain growth etc. But not drastically so. As for the difference between 1095 and 1084...well, i have used 1085 and file steel, which i an assuming is 1095ish. or even a little higher carbon, and the difference is very noticable. the higher carbon steel is noticably harder in all conditions, annealed or hardened(which is not to say that the 1085 is not hard enough, its "glass' hard before tempering), and it takes a higher tempering temperature to get the same working harness. I think that 1095 is inherently somewhat more brittle than 1085, but when I hear about 1095 knives chipping at the edge, I conclude that the knife is too hard at the edge for that usage(or maybe even too hard for any reasonable hard use), and would have been better with a little higher tempering temperature. Or a little thicker at the edge for added strength, but that begins to degrade the super keeness achievable with 1095. Subjectively 1095 seems to lend itself to an optimum polished edge, while 1085 seems optimum with a micro-serration type edge, unstropped, as is from the stone.