AEB-L steel imperfection?

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Michael Black said:
Okay so I ran across these little marks during hand sanding an AEB-L chef knife at 400 grit, and they don't want to go away. I don't have much material to work with for removal, and I'm wondering if it could be a steel imperfection from the mill? I've never seen something like this before. Thoughts? They're not deep enough to feel with your finger, and they only showed up as I started hand sanding, so they're not rust.

About to go try to grind through them, but so far the farther I've gone the worst they've gotten...

Link to video: https://i.imgur.com/6mXVr9z.mp4

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I have heat treated and surface ground TONs of aebl and I have never seen that.
 
I had the same issue with a bar of S35VN a couple of years ago. I don't recall who I got the mat'l from but I ended up giving 6 or 7 knives to friends since I didn't feel I could sell them. As near as I could tell, they were inclusions, not pits.
 
Let me be very clear, I’m not trying to bash or take business away from NJSB. If you have been happy with their stuff then keep buying it. I just posted about a few of my feelings regarding the matter.
 
Did you lick it yet? True AEB-L has a subtle tangy lemon-lime flavor, with hints of rose hips and kerosene. :D
 
Mecha said:
Did you lick it yet? True AEB-L has a subtle tangy lemon-lime flavor, with hints of rose hips and kerosene. :D
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you should try licking 26C3. It has the same tangy undertones as AEBL but with a punch of chipotle and a lingering after taste of smoke and carbon.
 
Damn it now I’m hungry
 
Sounds like ya been eating the wife's salsa! She always adds a little ground up 26C3.
 
OK, I am going to step in here and close this thread for the time being.

JT and Peter Bruno are talking this out off the forum. They will post more later in a new thread if they wish.
 
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