What are your experiences with the various blade steels?

[Lobster]

Most of my knives are cheap and therefore made of traditional steels like the 440 series, 5Cr, 9Cr etc. I also own a couple of original knives with steels like ELMAX and S35VN.  I have never paid attention to the steel in any knife i bought but while there is a clear difference between some cheap fakes and  250$+ originals, other cheap blades take an edge that is just as keen and retain it just as well like any of my ZT's.  
What are your experiences with the various steels, do you care about it?  

[sharpken]

I find that the super steel hold the edge a lot longer than the basic 440 or the CR Chinese steels.
They take longer to sharpen...the M390 on my ZT0620 took me 2 hours to sharpen on a Lansky system.

[Lobster]

That's the funny thing, my Ganzo G704 for example I find very hard to get sharp (I know that i suck at sharpening) but once i get it done it has amazing edge retention on par with say a ZT with ELMAX steel.