I realize I came in here rather late in the thread so here goes anyway.
The laymen who knows little if anything about steels does want to know from a practical standpoint which factory produced knife steels would be best for him to purchase in either stainless or carbon and what if any practical difference there is in actual use. Arguing how many angles can stand on the head of pin may be an interesting subject to some but entirely a waste of time to the average consumer who just wants some clear cut answers without having to take a course in metallurgy.
It would have been more informative if some black and white clear cut answers would have been stated as to what factory made knives being currently made in stainless or carbon (that are commonly available to the consumer) would be the best tool for the job. . Price of course is always a factor but the question is not one of price at all but which factory produced affordable stainless factory knives have the best edge retention (if properly heat treated) and factory produced knives made of carbon steel knives have the best edge retention by brand name along with heat treatment or lack there of . The laymen is not concerned with complicated explanations or hypothesis or speculation or exceptions to the rules of steel making but concerned with what is available and affordable to him across the counter at an affordable price and from the major knife makers. Whether to purchase D2 , 440a, b and c, aug 8 and 10 just to name a few of the steels the consumer often has to chose from is a question that is often asked over and over and that is "is it worth the extra money to pay more for a knife" with say aug 8 as compared to say run of the mill 440a etc. etc. In other words would the average Joe even know or see the difference or even care if all he had to do was sharpen it more often and pay way less for the product? Is one steel over another really that much better to the practical man who in most cases may use his knife once a year to gut a deer? It might make a difference to the professional chef in a restaurant or if affordable to the average house wife for use in the kitchen. Otherwise we are back to arguing over how many angles can stand on the head of pin.