My latest Chef Knife
- Thread starter Flat Rock
- Start date
1976B.L.Johns.
Member
Beautiful knife!
.38 Special
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- Sep 15, 2006
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- 8,238
That is really something!
My wife would still run it through the dishwasher, though...
My wife would still run it through the dishwasher, though...
Yowsa. Love that blade shape.
1KPerDay
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Wow!
OP
OP
Flat Rock
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- Dec 28, 2022
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when the edge is gonna be this thin you must heat treat before finish grinding. Wet grinding helps too.
I typically rough grind to within .050" and then heat treat to maintain edge stability
armoredman
Member
Someday I'll be able to afford good quality stuff like this - my best kitchen knife is a Henckle...
Seriously sir, you are making functional art.
Seriously sir, you are making functional art.
1KPerDay
Member
Henkels makes good kitchen stuff.
armoredman
Member
Yeah, I have one, the rest are Chineseum junk. 
That's why I have to save up for one of Flat Rocks creations.
That's why I have to save up for one of Flat Rocks creations.
OP
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Flat Rock
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- Dec 28, 2022
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- 313
The difference using high-end blade steels and lesser grade steels for kitchen knives is astonishing.
I have Wustoff, Sabatier, and Henkels knives and have had them for years
But we use my knives at home and the difference in edge-holding and retained sharpness is remarkable.
my knife rack in the kitchen:
I use these 2 knives almost exclusively now, my 7" Chef in AEBL and black micarta:
and my 5" Petty knife in AEBL and emerald micarta:
I have Wustoff, Sabatier, and Henkels knives and have had them for years
But we use my knives at home and the difference in edge-holding and retained sharpness is remarkable.
my knife rack in the kitchen:
I use these 2 knives almost exclusively now, my 7" Chef in AEBL and black micarta:
and my 5" Petty knife in AEBL and emerald micarta:
RA40
Member
I did this to remove that long bolster on my Henckles along with another mod to adjust balance
Purty. Do you like AEB-L or 15N20 better? Of course AEB-L will be considerably more rust resistant.
John
OP
OP
Flat Rock
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- Dec 28, 2022
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- 313
AEBL may just be the perfect kitchen knife steel
nettlle
Contributing Member
For lack of a better standard (on my part) do you consider AEBL better than D2 or VG-10? And if so why?
OP
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Flat Rock
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- Dec 28, 2022
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- 313
AEBL is basically a very good high carbon steel that just happens to be a stainless steel
Excellent toughness
Stainless
Good edge holding
Capable of GREAT sharpness
Easy to sharpen
With all the hubbub about all the new steals, find myself coming back to AEBL For a hard use steel that holds and keeps a great edge
Excellent toughness
Stainless
Good edge holding
Capable of GREAT sharpness
Easy to sharpen
With all the hubbub about all the new steals, find myself coming back to AEBL For a hard use steel that holds and keeps a great edge
Dr. Larrin Thomas, inventor of Magnacut has very good things to say about AEBL.
knifesteelnerds.com
"With its high toughness and good potential hardness, AEB-L excels in applications requiring thin edges like razors, fine slicing fixed blades and folders, and kitchen knives. Especially in knives where corrosion resistance is desired."
"Heat treatment tests show that AEB-L can achieve 63+ Rc for high strength and edge stability. Toughness testing shows that AEB-L matches or exceeds other common steels, even non-stainless steels. ... Edge retention of AEB-L is average; better than low alloy steels like 52100, but not as good as high wear resistance steels like CPM-154 and S30V. However, the high edge stability of AEB-L means it can be used in knives with thinner edges where it has both superior cutting ability and edge retention to steels with more wear resistance but poorer toughness. AEB-L works well in knives with thin edges for fine slicing, as well as in larger knives requiring high toughness. AEB-L excels when it comes to low cost and ease in grinding, finishing, and sharpening. AEB-L works very well as a stainless alternative to low alloy steels."
All About AEB-L - Knife Steel Nerds
I've gathered all of the information I have on AEB-L steel, including its history, toughness, edge retention, ease in sharpening, and other properties.
knifesteelnerds.com
"With its high toughness and good potential hardness, AEB-L excels in applications requiring thin edges like razors, fine slicing fixed blades and folders, and kitchen knives. Especially in knives where corrosion resistance is desired."
"Heat treatment tests show that AEB-L can achieve 63+ Rc for high strength and edge stability. Toughness testing shows that AEB-L matches or exceeds other common steels, even non-stainless steels. ... Edge retention of AEB-L is average; better than low alloy steels like 52100, but not as good as high wear resistance steels like CPM-154 and S30V. However, the high edge stability of AEB-L means it can be used in knives with thinner edges where it has both superior cutting ability and edge retention to steels with more wear resistance but poorer toughness. AEB-L works well in knives with thin edges for fine slicing, as well as in larger knives requiring high toughness. AEB-L excels when it comes to low cost and ease in grinding, finishing, and sharpening. AEB-L works very well as a stainless alternative to low alloy steels."
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