First off, I have zero qualifications for any real opinion to be worth anything and second, I'm biased towards anything GEC.
I have used a SS GEC from razor sharp to dull as can be, I started toting one to work to see how the steel could hold up. It didn't take long to get the tests going, we had a potato lifter that would get the PTO stuck with vines from the lack of spraying through the year. Of course the PTO wouldn't work, so we had to cut the vines off. I used my SS GEC #72 for this job, it took a while to get the vines all cut off, but the knife did a good job. The edge was trashed though, it just didn't take the work as easily as I though it would, but it still had a useable edge afterwards. I also EDCed a Case large stockman to work, the problem I had with it, is that I used it all the time, everyday. I had a blunt knife to bring home after work all the time. I would sharped it when I got home and get a razor edge back on and ready to go. Between the two knives, my GEC was better for edge retention. Also, whatever Case's secret steel is, it has a problem with chipping, because I have a couple of their knives that will get edge chips.
I use a Lanksy sharpening system, I don't think there is a real difference in which brand of knife I'm sharpening, they all seem to get hair popping with ease. I have used some buck knives that got dull really easily, not even fun to use because I knew the edge wouldn't last. I have a couple Buck knives that will stand the test of time every time. I have a 301 that has an amazing edge and it doesn't give that edge up. It's one of the best steels I have seen, but you know about that one.
Also I have an old 110 that holds an edge all day, after splitting the rib cage and pelvis bone of three whitetail deer, then skinning them all, I still had a good edge. But, Buck has always had an awesome heat treat.
I like my Stainless steel blades from GEC, they are good working knives and I don't have to worry about the edge retention. I'm not afraid to put these knives to work, they can handle it all.