AEB-L hardness recommendation

TLR

TLR

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Oct 5, 1998
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Getting ready to send a bunch of AEB-L blanks to Peters. 4-5" blade range in 0.11" & 0.13" thickness. Mixture of hunting, bird & trout, and EDC type blade designs.

61-62HRC sound about right? It's my first time with this steel.

Anything else unique to this steel I need to know before sending it in?

Thanks for thoughts and recommendations.
 
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AEB-L does well at higher hardness so I personally go RC62 with it.
 
I have Peters do 62-63 rc. AEB-L does well at higher hardness and holds up well.
 
I was just wondering the same thing, as I'm blanking a batch to send to Peters. I'm doing a mix of EDC & kitchen stuff, but also have 8 fillet knives in there. Blades range from 2'' to 14'', .060'' to .196'' thick stock.

Will 62-63Rc be OK on the fillet knives?

At what hardness does AEB-L get brittle & lose flexibility?
 
Sam Dean said:
I was just wondering the same thing, as I'm blanking a batch to send to Peters. I'm doing a mix of EDC & kitchen stuff, but also have 8 fillet knives in there. Blades range from 2'' to 14'', .060'' to .196'' thick stock.

Will 62-63Rc be OK on the fillet knives?

At what hardness does AEB-L get brittle & lose flexibility?
Click to expand...
Flexibility is all about geometry. Make your fillet knives as hard as any other. I do mine 61-62
 
The next batch I will have Peter's do 64 rc and see how the knives hold up. But I already like the amazing performance of 62-63rc. If you have the knives too tough, sharpening is a pain because of the burr formation. They just refuse to break off because the steel is so tough and ductile. So then you have to thicken the edge angle to get rid of the burr, and the knife no longer cuts like a light saber, just a regular knife one buys from the store.
 
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