AEB-L Cutting tests and first impressions

It does depend a lot on the steel, but generally you are not really looking at the hardness as the only critical factor but a number of issues including secondary carbide precipitation and stabilization of austenite which effect corrosion resistance, edge stability and durability. Generally the methods outlined in the tool steel books are developed for mass industrial production and have to look seriously at high volume and thus have significant time/cost constraints. This is why high tempers for secondary hardening is often heavily favored to generate a given hardness because it is much easier than oil/cold. Custom makers should not have the same viewpoint on heat treating and should be using the much more involved methods as described recently by Landes and earlier by Johnston to provide maximal performance as these are procedures developed specifically for knives.

-Cliff
 
I think the ATS-34 of my AFCK was drawn to take secondary hardening, as the corrosion resistance is not what I think it should have.
 
ive read that at 500°C or so the you convert some of the retained (or all?) austenite to martensite (in hss and ss), is this instead of multiple cryo? will it give the same effect as cryo (well without the corrosionresistance that is) on hardness and toughness?
 
Wadel, its a little more complicated than that. A2 for example was developed specifically for air hardening. The 5% chrome slows down the transformation so you can miss the nose on the hardening curve and still get full hardness. An oil quench with this one may be too severe and actually lose toughness. Seems like AEB-L is kind of on the edge of being an oil/air hardening steel. What I was trying to do was to get it out of the furnance and into forced air ASAp and see if I could get good results air hardening. I got the hardness ok but maybe not optimized the structure. I just did a blade at 2000 F, forced air and water and got 62+ and picked up one more pt with the cryo cycle. Final hardness is 60 with a 450 temper with water quench out of the temper oven. So I may be honing in on the optimum but hard to really know without a X ray diffusion scope to look at RA... I will keep playing.. PHIL
 
From your test results in the first post I really don't see any advantage to the AEB l. Does it seem to take a sharper edge easier than the others? AEB l at rc 60 and 95 cuts doesn't seem to be much of a difference from 12c27 rc 59 and 90 cuts. Even with a side by side test that doesn't seem like a noticable difference. I had kind of thought by all of the hype that Cliff has been giving AEB l there would be more of a difference, more like S30v performance, or at least closer to the CPM 154.
 
From your test results in the first post I really don't see any advantage to the AEB l. Does it seem to take a sharper edge easier than the others? AEB l at rc 60 and 95 cuts doesn't seem to be much of a difference from 12c27 rc 59 and 90 cuts. Even with a side by side test that doesn't seem like a noticable difference. I had kind of thought by all of the hype that Cliff has been giving AEB l there would be more of a difference, more like S30v performance, or at least closer to the CPM 154.
It has a much smaller carbide size, so it theoretically should get much sharper (or at least be better at push cutting) and have much more toughness than any other common "super-stainless". The fact that it is in the same class as 154CM as far as edge retention was actually a little more edge retention than I thought it would have. It could have near A2 toughness, though it's probably somewhere in between S30V and A2, but where in there it's hard to guess, at least for me.
 
ive read that at 500°C or so the you convert some of the retained (or all?) austenite to martensite (in hss and ss), is this instead of multiple cryo? will it give the same effect as cryo (well without the corrosionresistance that is) on hardness and toughness?

When you temper high enough to induce the alloy carbide to precipitate it changes the composition of the austenite and it can thus transform to martensite as it cools. This martensite is tempered when this is repeated which also causes more martensite (but a leser amount) to form in the post temper cooling. This is why the highly alloyed HSS steels have 2-4 tempers usually recommended. Low tempers can also induce austenite to form bainite depending on the composition of the steel, you predict it from the TTT curves. Cold is a different process because it continues the quench directly and thus allows martensite to form without the secondary carbide precipitation. This prevents the decrease in edge stability and corrosion resistance which comes with high temper martensite formation.

I just did a blade at 2000 F, forced air and water and got 62+ and picked up one more pt with the cryo cycle. Final hardness is 60 with a 450 temper with water quench out of the temper oven.

I would be interested in a 300-350C temper and how the edge responds at a higher hardness. The carbide fraction in that steel at that austenization temper is quite low, about 2%, and it should be forming mainly lathe martensite so it should be very tough compared to steels like 154CM. Thus at a given toughness requirement it should be able to be ran harder. This will also enhance ease of sharpening and edge stability as the structure coarsens with tempering.

I would actually be really curious as to how AEB-L at 62/63 HRC compares to 1095 at 65/66 HRC in fine profiles at highly polished edges. Verhoeven notes that AEB-L does better in an wear based comparison, however the 1095 is at 60 HRC which is significantly underhardened. Landes work implies that AEB-L would be higher, he doesn't actually reference 1095 but does describe the performance of similar steels low alloy high carbon steels and they are actually behind AEB-L in those respects though still quite high.

So I may be honing in on the optimum but hard to really know without a X ray diffusion scope to look at RA...

Scattering and crystal structure magnification examination will fail to be productive beyond a certain point, the most sensitive measurements are on the size change due to the conversion which is used to check for small refinements. But of course what you are really insterested in is to see if there is any practical difference in sharpening, maximal sharpness, corrosion resistance, durability, edge retention, etc. . .

I had kind of thought by all of the hype that Cliff has been giving AEB l there would be more of a difference, more like S30v performance, or at least closer to the CPM 154.

Nowhere have I suggested that AEB-L would have extended slicing aggression comparable to S30V, I also noted specifically recently to Larrin that 154CM (P/M or ingot) would not be an alternative to AEB-L as they are two completely different steels. AEB-L is optomized for high edge stability and 154CM for extended slicing aggression. They thus have very different behaviors as I explained in detail in the article on modeling cutting ability. The main benefits of steels with high edge stability is obtaining and maintaining a very high push cutting sharpness at very acute angles. For extended slicing aggression a low edge stability can even be of benefit as I noted many years ago in a commentary on self-sharpening edges.

13C26 (AEB-L) offers an improved hardness and wear resistance at the cost of toughness and corrosion resistance to 12C27 but these are small changes. The dissolved carbon percentages for example are 0.56/0.60 for 12C27/13C26 at 1100C so you are looking at a 1-2 point HRC difference. The retained carbon is 0.04/0.08% so 13C26 would have about twice the carbide fraction but this is a very low fraction as noted previosly. Note as well the size of these changes and the expected elemental composition variances should make it obvious that you would need to look at an average responce. As well if the temper is raised on 13C26 to reduce the hardness closer to 12C27 this will also bring the performance closer because it will coarsen the structure and make it weaker.

-Cliff
 
Quote from db

From your test results in the first post I really don't see any advantage to the AEB l. Does it seem to take a sharper edge easier than the others? AEB l at rc 60 and 95 cuts doesn't seem to be much of a difference from 12c27 rc 59 and 90 cuts. Even with a side by side test that doesn't seem like a noticable difference. I had kind of thought by all of the hype that Cliff has been giving AEB l there would be more of a difference, more like S30v performance, or at least closer to the CPM 154.

db. What I am looking for is a steel for kitchen knives like Chef's and paring knives that can be ground very thin at the edge for cutting efficiency and be easy to sharpen. I also want good to great corrosion resistance. In additon I am looking for a steel that is easier to heat treat, grind and finish over something like S30V. S30V, 90V, 10v have better application in the field for very tough cutting duty. I can make 3 outdoor knives in the time it takes me to make on Chef's knife in 90V for example. AEB-L looks like a great canidate so far. I have a Chef's in process now and will know more about actual use in a while. It also looks like a good steel for a fillet knife, the application here allows sharpening in the field if need be. I very much like the thin tough edge I get with AEB-L and it is so easy to grind I wish I could make all my knives out of it. PHIL
 
All I could find is this test was done with a 12 degree edge and put on with a fine hone. Phil does it grind and sharpen up alot easier than the CPM 154 PM? I guess I really didn't see much of a difference between the 12c27 and the AEB l, but this is only one test and one part of a reason to use a steel like you post. There is more than just one factor in a steel choice.
 
db, let me expand my explanation a little more. I have used 420HC in the past for kitchen knives and like the toughness and corrosion resistance. I can only get it to Rc 57 with oil quench and cryo. I want something that will have good edge toughness up to RC 60, hardness equals strength and a strong edge can be ground thinner and will resist rolling. Ease of sharpening is more important to a Chef in my experience that abosolute edge holding. Rope cutting is probably not a good test for how a blade will perform in the kithen, where the duty is cutting softer stuff. So far from my grinding experience on AEB-L I would guess that belt wear would be about half of what S30V is. I also do some sales at crafts fairs where a $250 Chef knife sells a whole lot better than a $400 chef's knife. So my point is as you know that there are other things that enter in to steel selection for each application... PHIL
 
I would be interested in a 300-350C temper and how the edge responds at a higher hardness. The carbide fraction in that steel at that austenization temper is quite low, about 2%, and it should be forming mainly lathe martensite so it should be very tough compared to steels like 154CM. Thus at a given toughness requirement it should be able to be ran harder. This will also enhance ease of sharpening and edge stability as the structure coarsens with tempering.
Where have you read 2%?
 
Phil very good points in fact edge holding is becoming less and less of a issue with me. I rarely let my knives get past the point of a quick touchup to bring the sharpness back. I'd even guess that over 90% of people who use knives would notice a great increase by just having a properly sharpened edge. I'm guessing it will not be very long and we will see a test showing that, Cliff may have already posted that someplace.
 
Where have you read 2%?

Research paper by Uddeholm on UHB 46, also a razor blade steel with a 0.7/13.5 C/Cr, specifically it was 1.5%. You can also estimate it by a lever law calculation which gives the same thing. I am doing this now for the common cutlery stainless and compiling a table showing austenite C/Cr, carbide fraction, maximal hardness, etc. . This is of course specific to austenizing temperature so I may do it for several to show the difference as many cutlery steels are soaked way too cool which vastly effects the properties. Looked at with this perspective shatters the common perceptions of many of the steels.

All I could find is this test was done with a 12 degree edge and put on with a fine hone.

Specifically :

All knives were initially sharpened with a medium Norton silicon carbide stone, followed by a fine silicon carbide stone and then back stropped on loaded leather to remove the burr.

This "fine stone" is still really coarse, in the above when I noted AEB-L is optomized for fine finishes I was speaking of absolutes, so sub micron polishing compounds such as have been detailed by Johnston and Landes. Note Phil constantly speaks of slicing aggression in that post which should make it obvious the finish has a large micro-tooth effect.

Rope cutting is probably not a good test for how a blade will perform in the kithen, where the duty is cutting softer stuff.

For some knives like paring blades and the large chopping knives you would look at push cutting the rope instead of slicing. However a lot of people though use chef's knives as slicers more so than dicers so it would depend on the customer. I find a 600 DMT finish lasts a lot longer than a 1200 DMT for most of the chef's knives I sharpen and slicing hemp would show a huge advantage to the 600 DMT. Push cutting would show the reverse.

-Cliff
 
quote from db: Phil does it grind and sharpen up alot easier than the CPM 154 PM?

I really didn't notice much difference in sharpening except that I was able to restore the edge to shaving by back strop on loaded leather. I need to try the same on CPM 154. I have a CPM 154 Chef's now in the kitchen and I echo what Cliff says on the 600 grit DMT (red one I think) . this steel gets nice and sharp with that hone and keeps the edge for a long time. Its also very agressive and good for tomatoes, ect. I would say with just a little experience that AEB-L grinds very easy but is a little gummy. CPM 154 about the same, this is hard to measure but can say for sure they are both better that S30v. Phil
 
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Cliff posted..

Quote:

Originally Posted by Phil Wilson
View Post
All knives were initially sharpened with a medium Norton silicon carbide stone, followed by a fine silicon carbide stone and then back stropped on loaded
leather to remove the burr.
This "fine stone" is still really coarse, in the above when I noted AEB-L is optomized for fine finishes I was speaking of absolutes, so sub micron polishing
compounds such as have been detailed by Johnston and Landes. Note Phil constantly speaks of slicing aggression in that post which should make it obvious
the finish has a large micro-tooth effect.

Large tooth effect? I guess it does depend on how much stropping he does and what the compound is. He talks about slicing with downward pressure. So I’d think it’s a combo of slice and push cut. Is 20 pounds of downward force a lot?
“
Phil posted..

and had a plastic tracer strip running through it. I used one 5/8 inch strand separated out of a 3 strand rope. I use a slicing cut with downward pressure
against a clean Alder wood board. The board is on a scale to indicate how much pressure is applied. The knife blades are all about the same spine thickness
and flat ground to .006 to .008 behind the final sharpening bevel. Blade length is 8 to 9 inches but I marked each blade so that the cutting was done with
7 inches of the total length. I judged the blade dull when it would not cut through the final rope fibers with less than 20 pounds force against the board.
 
Phil, we are talking about the newPM CPM 154 correct? Just from the look of things so far it looks like a pretty good stainless at least from what you've said and your test so far.
 
db, the sharpening is with a fine SC stone but this does leave a pretty toothy edge. I just use the strop to take off the burr or wire edge. Just two passes per side does it. The leather cuts fast cause it is loaded with SC fines that are left on the blade from the stone. Yes I am referring to the new CPM version of 154. Crucible claims increased toughness over the older 154CM due to the finer structure. The heat treat is snappy and I am using it one pt harder, note the test knife was RC 62. The chef's knife I am using in the kitchen is also 62. AT this pt the better cutting performance I can only explain due to the increased hardness and finer edge structure. PHIL
 
I guess that is why I'm confused. The new CPM 154 looks to be the better choice over AEB l. Disregarding price since I don't know anything about the cost. From all of the hype Cliff has been giving AEB L I thought it would preform better than it did in your test. Even though Cliff has now stated that AEB L is only really for a highly polished edge.

“

From post 28

AEB-L is optomized for high edge stability

“

The main benefits of steels with high edge stability is obtaining and maintaining a very high push cutting sharpness at very acute angles.

“

From post 34..

when I noted AEB-L is optomized for fine finishes I was speaking of absolutes, so sub micron polishing
compounds

I'd of thought a steel with high edge stability would preform with an edge left by a fine SC hone and then stropped. However, it does look like the new CPM 154 can be run hard, RC 62, and still have a thinner edge put on it, 12 degrees?, and some tooth fine SC hone edge, and still hold up very well.So far from what I've seen it looks like a good one. I'd be interested in knowing if you can resharpen/touchup the edge as easy on the CPM 154 knife as you could with the AEB L knife.
 
A fine SiC hone doesn't polish the edge much, fine crystolon is ~50 micron. Fine diamond is ~25, fine ceramic ~6. fine doesn't necessarily mean fine. To polish out the scratches from fine SiC with CrO would take a really long time.
 
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