Other than as the task or environment dictates I don't really have a preference. The real choice, IMO, is to make sure, whichever type you pick, to go with a proven quality steel from a proven reliable manufacturer that does a good heat treat to bring out the best qualities in whichever steel type you choose. The newest super steels aren't always the best. Many steel snobs will disagree, but so be it. I believe there is a reason why TOPS knives still uses 1095 carbon steel in a lot of their blades.

I find most reputable knife manufacturers will pick the steel that is most appropriate for the way their knives will be used. My victorinox SAK, for instance, which I EDC, is a good stainless, I am sure chosen by Victorinox because they KNOW most of their knives will either be carried everyday or used in harsh environments. My rat 7 on the other hand, is carbon steel, as are many hard use outdoor knives (yes, some are made of stainless as well, such as the SOG seal 2000 I am looking at as my next knife purchase, but for some reason many of the outdoor blades I look at now seem to be carbon, for example the RD-6 I recently purchased, and TOPS knives as previously mentioned). Many dive knives, which the manufacturers know will be used in wet environments, are stainless for that very reason.

Now, there is another important thing many production manufacturers will look at in a steel, and that is its machinability. A blade that is easy to produce will normally result in a lower price point, whereas those that are more difficult to produce will result in a much higher price point.

Now for the disclaimers. No affiliations with any companies mentioned. Also, I am not a steel or knife guru, just a knife knutt who has has purchased and used his fair share of them and read up on many of the others.