Yes, generally speaking, carbon steel will take and hold and edge better & longer than a stainless blade, but really, equating a stainless blade with something like a dull stick is silly. I've got 2 or 3 stainless knives that are easily sharpened to a razor edge. When they dull, they get a quick touch up.
HOWEVER -- - the carbon steel knives just need a few swipes on the Spyderco Sharpmaker to restore the edge.
Stainless Steel doesn't respond so well to the ceramic & needs to have some sort of abrasive applied that will remove steel.
My carbon steel knives get the ceramic every time I go to use them. They see a stone, maybe once every 5 years - or more.
Stainless blades see a stone quite a bit. The Sharpmaker can only do so much, then it's just a waste of time.
What is the best sharpening device for serrated knives? Seem to have trouble sharpening some of these knives for my wife.
Spyderco Sharpmaker.
"Life is what happens to you while you're busy making other plans." - John Lennon