Blackhorse, A2 and " 5160 " proper spring steel are both great for making a knife. It's ALL about the heat treatment at the proper temperature, proper quenching and tempering the blade. Each steel mentioned achieves best results at slightly different temperatures, also the proper tempering, which is extremely important. I've also used D2 steel billets, depends on the knife I'm making at the time or a request. All of the above steels take and hold an edge well.
KEEP ON PUFFING!!!