Matthew Gregory
Chief Executive in charge of Entertainment
- Joined
- Jan 12, 2005
- Messages
- 6,399
Offering two different 8" chef's knives, made of .090" thick AEB-L, with heat treating done by me, in-house, including cryogenic treatment These are right at about RC 62.
AEB-L is a unique steel, in that it has next to no alloying elements to offer increased wear resistance, having just enough chromium to make it stainless steel, and only enough carbon to provide great hardness, making for fantastic edge stability and yet still being easy enough to maintain. Blades feature full distal tapering with a machine finish to reduce sticking, and are ground to .004" previous to sharpening.
The first features a slightly upraised handle, in stabilized spalted Oregon curly maple, with stainless steel corby rivets.
Price: $SOLD via Paypal, shipped to anywhere in the continental US. Contact me for shipping elsewhere and we'll find a way. I'll absorb all Paypal fees.
The second has a straight handle in ruby red G10, with stainless pins.
Price: $SOLD via Paypal, shipped to anywhere in the continental US. Contact me for shipping elsewhere and we'll find a way. I'll absorb all Paypal fees.
A few words on this steel...
I must admit, I had to be shamed into trying this stuff. My preferences have always been to either simple carbon steels such as 1095, or to high alloy stainless steels with scads of wear resistance. A good friend pummeled me long enough and hard enough to get me to try AEB-L, and I have to admit that it's almost exactly like dealing with 1095, with the added benefit of being stainless. I suspect it will be my go-to steel for kitchen cutlery. It's extremely easy to touch up, but because of the great stability at a fine edge, it doesn't really seem to need it too often. My test dummy is a small parer, and I've been working it relentlessly, and it's really held up.
AEB-L is a unique steel, in that it has next to no alloying elements to offer increased wear resistance, having just enough chromium to make it stainless steel, and only enough carbon to provide great hardness, making for fantastic edge stability and yet still being easy enough to maintain. Blades feature full distal tapering with a machine finish to reduce sticking, and are ground to .004" previous to sharpening.
The first features a slightly upraised handle, in stabilized spalted Oregon curly maple, with stainless steel corby rivets.
Price: $SOLD via Paypal, shipped to anywhere in the continental US. Contact me for shipping elsewhere and we'll find a way. I'll absorb all Paypal fees.
The second has a straight handle in ruby red G10, with stainless pins.
Price: $SOLD via Paypal, shipped to anywhere in the continental US. Contact me for shipping elsewhere and we'll find a way. I'll absorb all Paypal fees.
A few words on this steel...
I must admit, I had to be shamed into trying this stuff. My preferences have always been to either simple carbon steels such as 1095, or to high alloy stainless steels with scads of wear resistance. A good friend pummeled me long enough and hard enough to get me to try AEB-L, and I have to admit that it's almost exactly like dealing with 1095, with the added benefit of being stainless. I suspect it will be my go-to steel for kitchen cutlery. It's extremely easy to touch up, but because of the great stability at a fine edge, it doesn't really seem to need it too often. My test dummy is a small parer, and I've been working it relentlessly, and it's really held up.
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