Either, or both.
And thanks for the replies guys.
Seems like stainless steel knives really are not popular at all
I would be cautious of making absolute statements, especially with this crowd!
The Bladeforums membership is sometimes harsh, and sometimes it's hard to tell if they're serious or not. But everybody is here because they have a great deal of interest in knives, and many of them are very well informed.
I'm not anywhere near as well informed as others, but this is the Internet, and I expect to be wrong....
Anyway. Where was I? Oh yes. By mentioning Survive! from the start, you had me, and probably others, thinking about fixed blades in the 3 and 1/2 inch and up range. Somewhere around there, we start looking for tool steel or semi-stainless blades (D2, 3V, etc), because you start talking about wood processing and outdoor activities. Steels with lower Chromium content are perceived to be less prone to chipping and edge rolling, and these start to be important with larger knives.
Now there are exceptions on both sides of the 12% Chromium content line. Stainless has made gains in toughness over the years, and there are tool steels which are more stain-resistant, it that's a priority for you.
If you want to know what stainless steels we go for with smaller fixed blades or everyday carry folders, then the answers vary widely. But for big(-ish) fixed blades, you'll see a lot more carbon steel.