The "Big changes coming to ESEE knives" thread got me thinking of this. There are a lot of requests for ESEE to make knives in premium steels. I trust the forum members have more real world knife experience than the average "knife guy" who posts on some internet blog or YouTube. I have never paid a whole lot of attention to some of their "tests." I don't care that knife A cut 12 more linear feet of cardboard than knife B. Such measurebating (I term I heard on a camera forum and think is very fitting) usually doesn't tell much about real world performance. Not to mention they rarely compare two of the same knives with different steels, it is usually two different knives made from different steels. So what steel would you choose for a certain knife and why? It should go without saying that proper heat treat and edge geometry should suit the intended purpose of the knife.