Carbon steel takes more care for two reasons:
It is much more reactive than stainless, and will discolor and corrode in contact with many food items. As noted, once it has a good patina this is less of a problem, but leaving any carbon steel knife wet with salty food on it will result in rust and pitting in a few hours. Wash and dry after each use, which is a good habit anyway.
Also, while carbon steel is much easier to sharpen, it will not hold an edge nearly as long. Stainless steel is much more abrasion resistant, and often less likely to have the edge roll over (not always true, depends on the alloy and hardness). However, a carbon steel knife can have the edge restored easily many times with a steel, while a hard stainless knife doesn't respond so nicely.
I like carbon steel, as it's much easier to get a very sharp edge. However, I'm a home cook and it's not a big deal to sharpen a knife any time I wish. Edge retention is much more important to someone who is going to need a nice, sharp knife for hours on end in a professional setting. No time outs for sharpening in the middle of the evening rush.
Peter