How good is AEB-L edge retention?

[DevinT]

From what I understand AEBL at RC60 for a kitchen knife is leaving performance on the table. RC61-62 is the preferred hardness. This is what I started with and still use for AEBL. If I remember correctly this is also the hardness DT uses for his AEBL kitchen knives. So why use AEBL @ RC60 for this comparison? I apologize if I missed the explanation somewhere

When we did the testing, our third coupon was a mule of pattern welded 154cm and AEB-L, equal layers, 100 total layers. We were trying to see if there was a Damascus cutting effect. I think there was a small increase in card stock cut greater than the average of the two materials.

The reason for taking coupons to 60 hrc is that it would be easy to hit that number for the Damascus coupon givin slightly differing heat treats for the two combined materials. Also, 60 hrc is pretty standard.

The Catra test is not a good test for most steels. The card stock is impregnated with quartz, I know of no one who uses a regular knife to cut rocks. Steels/knives that do well have large amounts of very hard carbides. In the real world, knives are on a more equal footing.

Hoss

 

[Larrin]

Thanks for that write up.

AEB-L at 60rc is like testing a car performance with the tires almost flat.

61-62 rc really makes users happy with its performance in the field.

After years of American knife makers calling AEB-L junk I'm glad it is so well regarded now.

 

[Horsewright]

Yep, not rocks but AEB-L @ 63 will do this without resharpening:

I often go several months without putting my roundknife on a stone and they are used daily. The only tool that is never put away. Always on the bench.

 

[jdm61]

Why do there appear to be two numbers for AEB-L, 140 and 242?

 

[Larrin]

Why do there appear to be two numbers for AEB-L, 140 and 242?

The numbers are 190 and 242. I forgot to delete the line that says 242. I was futzing with some numbers.

 

[timos-]

Dave, That is impressive!

AEBL is just about perfect steel for the kitchen knife user who knows how to sharpen and maintain an edge. Peters always hardens mine to 61-62, I would like to try RC63.
Interestingly one customer of mine prefers his 20CV(close to M390) blade for his wife. She routinely cuts things on top of a ceramic plate. He says the edge stays sharp where as the edge on his other knives dulls very quickly.

 

[Horsewright]

timos- just my leather knives I run at 63. All others I run at 62 with Peter's doing the ht. I've made and sold many, many of my little cowboy knives out of AEB-L at 62. It's the only stainless I use. Real life results at this hardness are stellar.

 

[AVigil]

After years of American knife makers calling AEB-L junk I'm glad it is so well regarded now.

They were probably running it at 60 and below back in the day.

You have to keep an eye on those guys, they use to take about "edge packing" and "aligning molecules" while quenching in motor oil LOL

 

[Horsewright]

Dang Adam I thought it was red haired virgin unicorn urine they were using for quenching.

 

[kuraki]

Used motor oil from a 72 Freightliner 2 stroke so they can get all that extra carbon.

 

[AVigil]

Dang Adam I thought it was red haired virgin unicorn urine they were using for quenching.

You are out of the club, you agreed not to divulge that

 

[Larrin]

Dang Adam I thought it was red haired virgin unicorn urine they were using for quenching.

I knew there was a variable I forgot to include in the wear resistance equation.

 

[Horsewright]

Ah Adam its common knowledge now. Remember we both live in the state that led the way in putting cow urine in pick ups!