I do use some of my Canal Street knives and I like them.
I would say my Canittler is every bit as well made as my Case Seahorse whittler, maybe even better.
Something Canal Street does that GEC does not do is they do use some more modern steels.
Most of the GECs I have used have 1095 carbon steel blades, which I love, but in my opinion
they don't have the heat treatment dialed down to where their knives will hold an edge as well as an old Camillus, Schrade or Imperial with carbon steel blades.
The Canittler I use in my shop holds an edge very well, not sure which steel it is, but the pinch lock with D2 steel will cut all day long and ask for more. I have a CS trapper that has a Latrobe steel in the blade, I don't remember the number, but I would compare that knife to 154CM, it has awesome edge retention!
I will miss Canal Street, and not just because they were the legacy of Schrade, but because they made excellent using knives in traditional styles with upgraded steel. I guess I will have to get used to less traditional styles when I need a user with upgraded steel; Kershaw and Benchmade do still make some great users in the USA.