AEB-L and black Micarta Kitchen Knife

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Aug 15, 2005
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Greetings everyone,

Here is a smallish kitchen knife I just finished up for a customer. The tapered 6" blade is AEB-L from Aldo, hardened to 62 Rc, and sanded out to 800 grit. The handle is black Micarta and the white liners are G10. By the time I finished sanding, this one ended up with pretty much a zero edge, which I discovered by cutting my finger as I sanded. :rolleyes:








 
Christopher,

This is very nice looking knife. Why did you choose AEB-L?
Thanks
 
bh49,

Thanks for the compliment. (It looks like black Micarta is not too popular. However, the customer wanted something that wouldn't clash with their black handled factor kitchen knives.)

Since you asked, I came to use the AEB-L in kind of a roundabout way. Where I currently work, I have access to an Evenheat Knife Oven, Liquid Nitrogen, and a Rockwell Hardness Tester, which finally gave me a chance to experiment with various stainless steels to make some knives and straight razors. In the process, I tried to tailor the steels to the blades I was making. For example, I made a couple of fishing knives out of LC 200N, and some outdoors type knives out of CPM 154CM, S35VN, and Elmax. I also made some of kitchen knives for my wife. From the cutoffs of the other knives, I made straight razors out of CPM 154, S35VN, and Elmax.

Then I started reading about AEB-L and 13C26, two razor blade steels, from Uddeholm and Sandvik, respectively. I read that these steels are designed to be stainless, be ground thin, and hold a keen edge. In contrast, I began to read how the other steels I had been using had large carbides that made them ill-suited to taking a thin, keen edge, like on a razor.

I decided that I would try to make some razors out of AEB-L, which turns out to be much less expensive than the other steels I was using. The only problem was that the thickest pieces I could find where only .130 inches thick. I generally use .250 inch steel as the basis for my straight razors, but I thought, “no problem, I’ll just forge weld two .130 inch pieces together.” I got some AEB-L from the Baron before doing more research. I know how to forge weld stainless steel, but I have no idea how to anneal it afterwards. I just assumed that information would be readily available. Unfortunately, it is not. AEB-L is not even mentioned in my copy of the Heat Treaters’ Guide, and I couldn’t find the info on line either.

Since I wasn’t going to be able to make the razors I wanted, I decide that the next best thing was to make some kitchen knives out of my .130 inch thick AEB-L. And that’s what I’ve done. So far, I’m pretty happy with the AEB-L. The only problem I ran into was when I made some blades out of thinner pieces. Even though I plate quench, some of the blades warped. I then learned that Uddeholm rolls up the strips of AEB-L to stick it in their annealing ovens. Even after it is later rolled flat, it still remembers that roll. Apparently, the solution is to bend it back the other way, once you determine which way it wants to curve. I haven’t gotten around to trying that yet.

In any case bh49, that’s my long winded answer to your question.

I notice from your post that you are also trapped in the People’s Republic of Connecticut. I don’t know where you are located, but Mace Vitale of Laurel Rock Forge usually has one or two hammer-ins a year in Guilford, CT. If you get a chance to go, they are always a good time.
 
Chris,
Thank you for the answer. I never used blades with either AEB-L or 13C26. I am aware that these are razor steel and will take a keen edge, but not sure about edge retention. My most used kitchen knives made from VG10 and I really love them. Today I should receive Spyderco Santoku and hopefully in a while will know more about MBS-26 performance.
I am about 40-45 minutes away from Guilford.
Roman
 
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