Toss me in with you guys. Way back in the time before time, say... 1969, I had the great luck of buying a Buck 119 in 440c. I had been carrying knives for years at that point, all carbon steel, and it was the devil's own work getting an edge on that Buck knife with its fancy stainless steel. But in the end, it really upped my sharpening skills as I HAD TO learn to how to maintain and edge angle or I was just scraping metal off the edge. I was completely taken with that knife (which Buck later changed the steel to 420hc) as once I got it sharp it held the edge for a long time and on my old Arkansas stones, it was easy to maintain. That knife was my only sheath knife for about 15 years, and it hunted, camped, hiked, fished, and even did camp cooking. I never took sharpening gear into the field as I didn't need to.
My buddies all got Buck 110s when we went into construction trades, which was 420hc, and the same knives served out on the job site quite well, and then did all the other activities mentioned above. None of us could afford more than a knife or two so we chose carefully. On the job, I carried CASE or Boker carbon steel that needed oiling quite frequently to keep from rusting. Once I got some money together, I bought a Browning folding hunter (their answer to the Buck 110) and it was again in 440c.
It seems that yesterday's steels are looked at with pity or disdain. For me, some of them served and continue to serve quite well out on the job site and other activities. I remember thinking that all knife steel development would probably stop once I tried knives with 440c because I had two different knives from two different manufacturers made from it, and I couldn't imagine better performance. Now look at the BF group; some seem to need M390, S110V, etc., to open letters, cut an apple, half a sandwich, or use in the local park under some contrived conditions to show how "tough" their knives and steels are.
For anyone that appreciates the newer steels (like me with my S110V, S35, etc.) I think it adds to the fun of having a nice knife. But to toss out the older steels as trash or junk shows a real lack of experience and savvy. There is a reason that 440c, 1095, 5160, 1084 and so many others have been around in heavy use for more than 50 years.