All About AEB-L

[Ocelot85]

Thanks Larrin, good article.

 

[Willie71]

I finally had a chance to get through this article. The experiments are showing more and more why we gravitate to certain steels for certain applications. I have avoided higher alloy steels for kitchen knives until I used z-wear, using steels like 52100, W2, and aeb-l. It seems that the toughness/hardness balance is really important. I look forward to seeing the additional 8670 and 15n20 results, as running them harder than we traditionally did (Rc62+) makes very good kitchen knives.

I’m really looking forward to seeing the composition of the “new steel.”