- Joined
- Dec 21, 2006
- Messages
- 3,158
I've had a black Kershaw Leek for years, and was always amazed at how easy it was to re-sharpen the stainless in that knife. After doing a little research, I learned the first Leeks had 440A (IIRC), and then switched over to 13c26(AEB-L), which is what mine was. Since then Kershaw is using 14c28n I believe. But it was so easy to sharpen, it got CRAZY sharp, and seemed to hold that edge for quite some time. Just orders and orders above the stainless steel I was used to at the time (Chicago cutlery type junk). Once I got into making knives, I had to try AEB-L at a bit higher hardness (61.5) than Kershaw runs their pocket knives (58...I don't think it's 60 at all). I am simply amazed at this steel and the performance it offers. While not a super steel, I think AEB-L is great stuff, and when the geometry is right, it really can shine. This kitchen knife was heat treated by Peter's to 61.5, and has stabilized walnut handle scales. Thanks for looking!