I actually prefer the "ice" for lack of a better word quench steels.  The Seal Pup is like a good cooking knife.  They're very sharp and take to sharpening very quickly.  

The hard steels like a 440, they hold an edge very well but are a PIA to sharpen once they are dull.  The Seal Pup, you simply slap it to a steel sharpening stick like in a kitchen and go right back at it.  They're very similar to the 4 star Henkel German forged cooking knives.  They're damn sharp when sharpened and easy to keep sharp.  

I have two Seal Pups, standard and the Elite, both are my favorites for everyday use.  Its like having an old carbon steel that doesn't rust.