I much prefer a carbon steel blade--Case's CV, the 1095 of the real Schrade Old Timers, the 1090 used in Opinels, etc. (The Chinese "Schrades" all seem to be mediocre stainless, and don't impress me in any way.) All my kitchen knives except a couple of parers I was given by stepkids are carbon steel, mostly Sabatier and a few Old Hickory.

I don't mind patina at all, and have patinated a few blades on purpose. I care about performance: taking a good edge, holding it well, and resharpening easily if needed. A good, well heat treated 1095,1090 or CV blade meets all the requirements.

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Oh well, what the hell.