Hey I know this topic must come up a lot but I'm personally getting very frustrated with all the info out on the net about which type of steel is better for holding its edge and sharpening.
The majority of info I've read on the net or hear on youtube states that carbon steel is easier to sharpen because stainless has all that stuff in the metal that protects it... but the downfall is that carbon can rust and corrode easier than stainless. (which makes sense)
BUT... there's other info that says the complete opposite. To help me verify this info once and for all, I called two "House of Knives" stores in my city.... and one guy said he was a blacksmith and that high carbon metals are much more stronger than stainless steel... therefore carbon blades will hold their edge longer.. but are harder to sharpen because of how strong the steel is. (Which also makes sense) But stainless steel is easier to sharpen... however loses its edge much quicker therefore resulting in having to sharpen more often.
I don't know if it makes a difference whether the forums I've read has anything to do with kitchen knives apposed to survival/hunting knives or not.. or if there's a big difference in "carbon" or "high carbon" making one of them harder to sharpen than stainless..
I'm very sorry for this long post... but you gotta understand my frustration considering I've been getting a lot of false info from "professionals"
Not sure if there's a loophole that I might not have understood