AEB-L Edge Stability, please correct me if I'm wrong

[Nathan the Machinist]

Don't get me wrong, I am not saying that AEBL has fantastic edge retention. I'm saying that its edge retention is way better than its wear resistance numbers would imply. In non-abrasive applications, such as food prep, particularly at narrow angles, it holds an edge very well. Better than most "super steels" in that same application. Because of edge stability.

 

[Tyson A Wright]

Don't get me wrong, I am not saying that AEBL has fantastic edge retention. I'm saying that its edge retention is way better than its wear resistance numbers would imply. In non-abrasive applications, such as food prep, particularly at narrow angles, it holds an edge very well. Better than most "super steels" in that same application. Because of edge stability.

I tend to think there are four ways for a blade to get dull:
1: corrosion - addressed by corrosion-resistant steel (high polish and coatings help the flats, but won't help preserve the edge)
2: abrasion - addressed by wear-resistant steels
3: chipping - addressed by tough steels and/or by wider edge geometry
4: rolling - addressed by high-hardness steels and/or by wider edge geometry

Unfortunately I have not read Roman Landes' book (I don't know any German beyond counting and some swear words) but when I read your discussion of "edge retention" it seems like you are talking about a combination of #2 and #3 from this list. Is that correct? I'm just trying to understand what you're saying (clearly you know how to make knives that perform, so I wanna get it!). Thanks!