My personal preference is all-carbon for most of my kitchen knives, and all-stainless for just a few where it makes sense -- like a beater paring knife, citrus knife, cheap Chinese cleavers. I don't see much point in stainless-clad carbon.
The only knife I have like that is a recently purchased Kohetsu honesuki in stainless-clad Aogami Super. I bought it because I didn't want to spend a lot of money, and I like the harder Blue steels like AS. It was just a way to get a honesuki in AS without spending a lot for a fancier carbon/carbon-clad one. I wasn't sure I would end up liking this kind of knife (turns out, I do!).
I can be a little more sloppy about drying the knife after using it, but it's just not a major advantage in having the stainless cladding. And it probably won't be much fun if I get to the point where I need to thin the knife after enough sharpening. I'll probably replace it with a fancier carbon/carbon-clad honesuki eventually.