Another steel question...but not a comparison thread

[KFU]

So Ive been using 1095 and a little 1084 since I started making knives. I stock remove and had the equipment to heat treat it at the time. Now that I have an oven I would like to try something different. I make mainly woods knives in the 3.5 to 5" range and would like something that can be batoned or chopped with if needed but will still work well on slicing knives. I have done a lot of research on the different steels but can't really decide on what to get. If possible, I would like something that I can quench in Parks 50 so I won't have to buy another 5 gallons of something else, but Im not opposed to it. I also read where some steels perform much better with forging than stock removal. I was looking at 5160, 15n20, A2, W2, L6,52100 and maybe O1. What are some of your favorites and why????????????