I heart AEB-L!

[jdm61]

This was my first attempt at any kind of wa-ish handle and my conclusion is that I should have probably tried a regular straight one before I went with the "dropped" version. But, it turned out semi-okay so it will be a housewarming gift for my brother and his wife. 225mm overall with a 210 cutting edge, 48mm+ tall at the heel, around .100 at the neck, so not a laser. full height plungeless grind. 600 grit hand rubbed finish and the edge taken down to like .007. Old growth Brazilian rosewood ferrule with blue G-10 and curly maple with a red alkanet root oil finish. I am a pretty ham fisted sharpener but after knocking the corners off with a worn 400 grit belt and less than 10 minutes on a two sided 1000/6000 grit King stone and a flesh side strop, it will do the basic stupid knife tricks like push cutting newsprint.

 

[Darrin Sanders]

Nice one Joe and AEB-L is good stuff.

 

[jdm61]

Thanks, Darrin. How many of us have been pleasantly surprised by this ancient stainless steel that clearly doesn't have enough carbon nor any of the magic alloying elements required to make a proper high end knife?

 

[Chris Montgomery]

Well done Joe.

Chris

 

[jdm61]

Thanks, guys. I have a couple of full tang ones being finished up, but I think that the next one will be a 270 suji with an all blackwood wa handle maybe with a thicker spacer made from that blue G-10. The spacer on this one is .062 material that I have been using for liners, so I may try .093.

 

[samuraistuart]

Love it! Well executed!

 

[ShannonSteelLabs]

Well done. Beautiful blade. And i always hear that AEB-L is good stuff!

 

[sheathmaker]

AEB-L makes some of the very best leather use knives I've ever tried. that is all.

Paul

 

[jdm61]

Paul, this batch of kitchen knives were heat treated a while back by Peters using the "standard" recipe. I can't wait to see what this stuff will do using something like the Devin Thomas multi-step process.