Sorry for my absence, we had a very busy weekend and I did very very little looking at the computer.
Thanks for starting the poll Luke, that was informational but I really feel it gave a few more options than needed.
Based on the discussion that has been bouncing back and forth here the real choice is between 3V and 4V.
It seems that the big hold up on 4V is the corrosion resistance.
It has been a couple years since my tests but I do remember the results.
I cut a bunch of stuff while cooking supper one night and quickly noticed how fast it was developing a purplish patina. I left the knife dirty for close to 18 to 20 hours with out much change.
It was when I let it set with food matter on it for over 48 hours that I started to notice the small rust spots that turned out to be very small pits (this is still way better that what I have experienced with O1, 52100, 1095, or Hitachi Blue #2). I don't thin there was any blood left on the knife, just fruit and vegetable debris and acids. Now, 3V will do this exact same thing it just takes longer. Let me ask this though; how many of you use a knife $250-$300 knife, get it nasty and dirty, and then wait days to clean it or even wipe it off? Even when I am working with one in the woods or yard I will wipe the blade off on my pants before resheathing it.
A little care goes a long way, it does not matter the maker, value, or steel.
My original choice for this project was for 1/8" 4V, but now I think I want to change my vote to 3/32" 4V.
I will be very honest and say that 3V really brings a lot to the table for knife and steel enthusiasts. There really is not much that it does not excel at.
With 4V you give up just a slight amount of toughness and corrosion resistance but you receive a pretty decent gain in edge holding.
I guess I am at the point where I am pushing for 3/32" 4V as the steel of choice.