Compared 20 buck knife steel to my old carbon blade on a Saturday shift

Swapped my usual carbon steel boning knife for a cheap stainless one at the shop last weekend just to see, and after two briskets and a pork shoulder the edge went dull enough that I had to stop mid-cut and go back to my old blade, so has anyone else found that softer steel wears out way faster on bone-in work, or was I just unlucky with that brand?

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