Not an expert on either steel nor patterns, but I go with what I like. If the pattern does not look good and feel good in the hand, the blade steel does not matter -- as I am not going to use the blade. It has to make it into my pocket for the steel to matter.
I suspect that heat treat and blade geometry are much more important than steel until you need to wring the very last amount of performance out of a blade. I have knives from Case in both CV and Tru-Sharp. I prefer the CV for everything but food prep, so the CV Medium Stockman is often with me. But I did not turn down a Seahorse Whittler because the blades are Tru-Sharp.
That being said, when I get a choice of steel in a pattern I like, I choose the steel based on what I plan to do with the knife and how it slices in that application.