I keep seeing a lot of aebl being used and "marketed" as the stainless steel for guys that dont like stainless. I have the understanding its pretty close to 13c27 though iv never owned a knife in that either. How does the edge retention,toughness and ease of sharpening compare to 52100?
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52100 vs aebl
- Thread starter noob93
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- Joined
- Sep 10, 2010
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They are both really great steels, fine grained and take a wicked edge.
52100 In my personal experience, is slightly better in edge stability with a thin edge but AEBL has very good edge stability and can support a thin edge. AEBL is completely stainless, 52100 has zero stain resistance.
Toughness wise I think they are very close. I make machetes out of both steels and they stand up very well to hard use.
Heres some flex tests I did. I was skeptical of AEBL's toughness at first but since most of the chromium ends up free and doesn't form carbides the stainlessness doesn't compromise its toughness.
Top pics is a .130 thick AEBL machete Bottom is a .108 thick 52100 machete
Batonned and chopped through this steel barrel with the AEBL blade with minimal edge damage. Was very impressed.
52100 In my personal experience, is slightly better in edge stability with a thin edge but AEBL has very good edge stability and can support a thin edge. AEBL is completely stainless, 52100 has zero stain resistance.
Toughness wise I think they are very close. I make machetes out of both steels and they stand up very well to hard use.
Heres some flex tests I did. I was skeptical of AEBL's toughness at first but since most of the chromium ends up free and doesn't form carbides the stainlessness doesn't compromise its toughness.
Top pics is a .130 thick AEBL machete Bottom is a .108 thick 52100 machete
Batonned and chopped through this steel barrel with the AEBL blade with minimal edge damage. Was very impressed.
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They are both really great steels, fine grained and take a wicked edge.
52100 In my personal experience, is slightly better in edge stability with a thin edge but AEBL has very good edge stability and can support a thin edge. AEBL is completely stainless, 52100 has zero stain resistance.
Toughness wise I think they are very close. I make machetes out of both steels and they stand up very well to hard use.
Heres some flex tests I did. I was skeptical of AEBL's toughness at first but since most of the chromium ends up free and doesn't form carbides the stainlessness doesn't compromise its toughness.
Top pics is a .130 thick AEBL machete Bottom is a .108 thick 52100 machete
Batonned and chopped through this steel barrel with the AEBL blade with minimal edge damage. Was very impressed.
awesome information thanks for that. Awesome to see guys making custom machetes I know some guys really find it challenging. Have you made any smaller knives out of those steels?
- Joined
- Sep 10, 2010
- Messages
- 3,959
I have made lots of small knives out of 52100 and have been very happy for it. In small knives I run the edge at 60rc. In choppers I go with 58.
I haven't made any small knives out of AEB-l yet but there are tons of makers out there who extensively use it in small blades with great success. Is the Go to steel for kitchen knives for many guys.
Both steels cut best with a super fine edge.
I haven't made any small knives out of AEB-l yet but there are tons of makers out there who extensively use it in small blades with great success. Is the Go to steel for kitchen knives for many guys.
Both steels cut best with a super fine edge.
