When I started making knives, I chose the most available material for me. Since I was in the metalworking field, I mostly had tool steels at my disposal. I usually chose 19312 (O2). The steel was absolutely sufficient for the first experiments. 
 After a while, I longed for something better, so the N690, D2, RWL 34 and others came along. A period of fierce discovery and testing of which steel is the best has come. Today I know that I solved the uselessness. I currently use knives from RWL34, Elmax, N690, N695, D2, AK5 and one forged from 19312 in the kitchen. I basically do the same thing with those knives. I cut meat, vegetables, bread, bone, etc... Due to the difference in knives and sharpening, a given activity goes better with one and worse with another, and the opposite is true for other activities. The single AK5 needs to be sharpened significantly more often. I don't notice any significant difference in sharpness durability with other steels. Basically, they all hold very well and I am extremely satisfied with all of them.
  I think that solving the question of whether Elmax or Vanadis is better than RWL 34 or D2 is nonsense, which mostly remains only on a theoretical level. Differences are visible only in tests where, for example, bast rope is cut with the same pressure and similar tests. In practice, I will easily take a knife from the (ordinary) 19 312 (O2) and be completely satisfied with it.
  I personally prefer D2 steel. I have been using it for a long time to maximum satisfaction. I don't mean to say that other steels are worse. Each steel stands out with something that makes it appealing to a given group of users.

 More than the type of steel, the type of grind, its height and possibly the thickness of the blade facet itself will affect the cutability and blade hold depending on the use of the knife. Of course, everything under the assumption of proper heat treatment.

I decided to make a table based on how each steel appears to me. It is based purely on my subjective feeling and most likely will not completely match the knowledge and experience of others.

Different experiences can be given for example: 

• Heat treatment by individual knife manufacturers.
•  The quality of the material itself, which can be produced by several companies, and the chemical composition may vary slightly among manufacturers. As a result, the same material from different manufacturers can show different properties. 
• By using the knife differently. A knife is a tool and as such requires proper use. An experienced user can recognize what a given blade shape or type of sharpening is more suitable for and buys a knife for the work he prefers. In the same way, an experienced user can handle the knife safely, efficiently and with regard to the life of the blade. Even the best steel won't help if the user isn't tempted to think while using it.
•  The type of grind and the thickness of the blade facet, which significantly affects the cutting ability or durability of the blade. 

In the table I have listed the steels that I dare to evaluate. When I gain experience with other materials, I will complete the table.

AK5, ( 1.4034 ), ( 17029 )

AK5Mo, ( 1.4116 )

14260

19312, ( O2 )

N695, ( 440C )

N690, (440BTS)

ELMAX

D2, ( 19573 ), ( K110 )

RWL 34