AEB-L 8.5" Chef knife

HHH Knives

HHH Knives

Joined
Nov 19, 2010
Messages
1,178
Heres on I finished up for one of my dearest friends. :D

The knife is a AEB-L 8.5" chef knife. with stabilized burl handle and stainless hardware. rounded spine relieved choil. 1 7/8" tall 2.5mm thick tapering to the tip.

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That sir is a beautiful knife and I love the handle color.

Tony
 
Nice one Randy!
How do you like the AEB-L? I have several about done in that steel, but have never used it before.
Also do you use a diffrent etchant? Your mark looks darker, or it may be that its just monosteel and not some of that super pattern damascus!

God Bless
Mike
 
Thanks guys!!

Mike I am really digging the AEB-L. It is a great stainless for kitchen use. Takes a very keen edge and seems to hold it well and sharpen easy! I think you will like it for a kitchen knife! To get the best out of this steel it needs to be Cray treated during the heat treat. It makes a very notable difference.

Nothing new on the etchant.
 
Randy
Until I get my shop set back up and a new oven, Im using Peters HT. I ground a 11" French Chef the other day, sharpened it up, then put some pine handles (2x4) chopped till I was sore (didnt take long Im out of shape!) but the edge held up great! Will be doing some abrasive cutting tests to simulate various cutting boards to see how it performs there. Seems Like a great steel from what Im seeing.

God Bless
Mike
 
DiamondGKnives said:
Randy
Until I get my shop set back up and a new oven, Im using Peters HT. I ground a 11" French Chef the other day, sharpened it up, then put some pine handles (2x4) chopped till I was sore (didnt take long Im out of shape!) but the edge held up great! Will be doing some abrasive cutting tests to simulate various cutting boards to see how it performs there. Seems Like a great steel from what Im seeing.

God Bless
Mike
Click to expand...

Its awesome stuff and I have t say of all the stainless steel I have tried. ( not that many only 4 or 5) Its my favorite for a kitchen knife. It gets STUPID sharp like carbon steel. and cuts great. I know its because of the ultra fine grain structure of the AEB-L and then add a good blade grind, and good heat treat and you have a winner!
 
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