About the same. I have made hunters from both and a lot of kitchen knives from both. AEB-L will take a slightly finer edge. CPM154 will hold its sharpest edge slightly longer. Both will hold a working edge for a very, very long time. In real life kitchen use you'll probably not notice any actual difference. On a hunting knife, depending on geometry, the knife in CPM154 will probably take more abuse. CPM154 has slightly better stain resistance than AEB-L.
They are both wonderful steels. I prefer AEB-L for kitchen knives. If toughness were the main goal, then I'd use CPM154.