Wayne Goddard has a few books out there that explain the mystery behind steel, how it changes during heat treatment, etc. It's called "The Wonder Of Knifemaking".
Otherwise, there is a ton of information on various forums.
One thing to keep in mind is the end use a knife. Most people want a kitchen knife, irregardless of grind, to behave differently than a hunting knife. If you're primarily interested in learning about how to maintain, sharpen, etc. kitchen knife, you should focus on learning about the steel's we most commonly use in the kitchen. Learning about D2, or S30V for instance would be pointless.