Jerry Hossom :
"Very poor choice" would seem to rank it well below average, and I'm curious how can you say that?
Blanket statements are often thrown around on the forums, and can be very misleading as they are judgements being made from viewpoints that are in no way standard. When these viewpoints are not clearly stated, the comments can lead to hype because different viewpoints can then get attached to the same judgements. It is like saying ATS-34 is a better steel than AISI 420. This suitability of the steel for a knife can only be evaluated if the desired charactersitics of the user and maker are defined. All materials are excellent choices for certain applications, and horrible choices for others.
As an example, I know a maker who uses mild steel for knives. The drawbacks for mild steel are many; low wear resistance, poor strength, little impact resistance, high rate of corrosion etc. . However at the sam time, it is really cheap, available, requires no heat treat, and is easy to grind with low tech equipment. It also has the two main necessary components for a knife material, as it can be shaped for high performance cutting, and high sharpness. Now it would be easy to break the knife if used for prying, as well as mangle it when chopping, however they are just used as light use cutters on fruit and flesh and they work well.
In regards to CPM-1V, I was recently asked to suggest a steel that could stand even highly corrosive enviroments without any visible rusting, even to the extent of a slight discoloration. For this case all the high end pseudo-stainless steels like ATS-34 are a horrible choice as not only will they take surface rusting, they will pit badly if left exposed to highly corrosive enviroments (extended salt water exposure). For that users perspective, CPM-1V would be a very poor choice. Also considering availability, cost, ease of working etc., could lead to it being a very poor choice. Or simply looking at low stress edge retention, if compared to something like CPM-10V at ~64 RC.
You also really can't restrict someones opinion to be as extreme as they want. If you browse rec.knives for example you will find people who prefer steels in the 64-66RC range, and they judge ~60RC steels as soft, and thus poor choices for blade materials, as they are harder to sharpen (burr formation), and don't hold an edge nearly as long on the types of cutting they do (low stress work). You could also find people of the exact opposite opinion who prefer steels in the ~52 or so RC range as they are easily filed, and that is the prefered method of sharpening.
INFI is a nitrided steel, a completely different chemistry than carbide forming steels.
That was kind of the point.
-Cliff