Everyone involved in making and selling these blades may tell you that stainless does not hold an edge as well as carbon steel, but my experience has been the exact opposite. I agree that you can put a devil of a sharp edge on carbon steel that you can never get on a stainless blade. The big problem is trying to get a keen edge on stainless. Stainless just never gets as sharp (in my experience), but it is harder than traditional carbon steel and it's edge does outlast the older carbon steel edges once you get a good edge on them. The makers and sellers will tell you whatever they need to in order to sell their product. Don't step in the bull. Not meant to argue, just conveying my own personal experience. All in all I do appreciate traditional carbon tool steel blades and find their edges (if properly heat treated and tempered) to be completely utilitarian. After all, carbon steel is all the old timers had to work with, and those older knives held up with excellence.
Don't go by what you've been told or read about. Go by what you know and have experienced. An old evil early 20th century Russian dictator once said: "a lie told often becomes truth". It's no different today. I see a lot of this in the media, magazines and the internet. There is soooo much misinformation out there.