Steels are chosen for the attributes needed in a particular knife project with some compromises needed due to cost, heat treatment available, and how it grinds and finishes.
Say you are making a kitchen chef knife, well most people would want a stainless, but not all. Most would want a very fine edge, so you might pick a steel that has fine grain and carbide size. Toughness may not be very important and " wear resistance " may not be a huge issue but you probable want a high RC.
Now you want to make a hunter to process game or cut boxes, you need high wear resistance because of the dirt and grit.
Now you want to make a chopper, you will need a steel that can handle abuse and have toughness. These are mostly non-stainless steels like 5160, o1. A2, S7, 52100, 1075 CPM3v etc.
Any way, I think you get the idea. You need to have some idea of metallurgy to choose a steel for a knife project. Or you can choose just 1, 2 or 3 steels and just make the type of knives that fit the type of steels you have. If you send out for heat treating your blades to be cost effective you probably want 20 of the same type of steel.
I hope I touched on the main theories in choosing steel and it helps.
David