You have to choose between wanting a knife to "HOLD" and edge or "TAKE" and edge. The 'super' steels can get sharp and stay sharp longer than carbon, but, they take a lot more effort to get the edge back. My personal opinion has become that I like carbon steel. IMHO, it will lose it's edge a little quicker than the super steels, but it will be sharper and easier to sharpen when needed.