Mad Martigan.. I dont know any online resources that tell about steels used in knives, but if there was, i wouldnt trust it. I've seen esentially the same hardness of steel from diffrent manufactures that didnt compare in any way. 440 stainless from buck and 440 stainless from something cheap like united cutlery doenst compare.
It takes a while to train yourself to do it, but I've developed an ablitly to 'feel' the quality in a knife. I dont know how to explain it, but with pratice you can draw a blade inbetween your fingertips and that will tell you everything you need to know about it.
I've also fond that the best way to sharpen is not by the use or a guide, or by sight, but to sharpen by sound. Proper blade angle changes from knife to knife, but when its in its sweet spot, it will let you know. The sound changes. I sharpen only with arkensas stones, but I do ocasionally use a diamond stone to take the factory edge off a new knife. Saves me a few hours time.
Gerber is a good knife, but the steel is very hard. You'll need a diamond stone or perhaps carbide to maintain the edge. Some people love gerbers, but the difficulty in sharpening one turned me off of them.
As far as steel quality goes, its very hard to beat an old case trapper, or an Old Timer 3 blade stockman. Jam the blades down in a potato and let them sit overnight before really sharpening them. Its very easy to get a sharper than shaving edge on those knives.
In hunting knives.... watch ebay for anything by liberty cutlery from germany. They havent been made in 40 years, to my knowledge. Their ability to get sharp scares me. I've got one that I've maintained the last few years with just a strop.