Appropriate Steel for the Knife Abuser

[Gossman Knives]

AEBL gets my vote too. I disagree about running it in the 50's. It holds up better at 60-61, has better rust resistance, and still isn't too bad to sharpen due to the very low carbide volume. No good reason to run a kitchen knife that soft today and the softer steel blunts and rolls worse. I think the lower hardness is just a hedge against a brittle blade from a poor heat treat and isn't really necessary with good steel and good HT.

It doesn't have outstanding rust resistance, only good. It will stain some with neglect, but nothing functional.

This ^^^^^ AEB-L is outstanding at 60/61rc.
Scott

 

[Horsewright]

Its even better at 63 rc and it is very easy to resharpen. Even easier to keep it touched up. Most of the wife's kitchen knives are AEB-L at 63. I got her one of those angled crock stick dealies for her to use when they start to drag and I only sharpen her knives every Thanksgiving morning. And that's more of a tradition they usually don't need it.

 

[Hengelo_77]

I'd love to try some Niolox for some skinners. I can't find it anywhere here in the US. Does anyone know where I can order some?

I'm in Europe myself, I don't know who sells it in America.
Niolox is also known as SB1 or 1.4153.03