Over time as I have accumulated more and more knife knowledge and experience, I've started to gravitate towards harder heat treatments and lower alloyed steels. Yes, high alloyed steels will hold an edge longer overall, but, since I'm proficient at sharpening and I tend to do more intricate cuts with knives rather than use brute force, I'm more interested in steels that hold a fine edge longer. To put it another way, while some knives can hold a usable edge for 1,000 cuts on cardboard/carpet/dirty rope I'm more interested in knives that can hold an extremely fine edge for 1,000 cuts on soft protein/vegetables.
This means that I'm starting to gravitate towards steels that are don't focus on stain resistance.