Increasing Commonality of AEB-L and Nitro-V, Why?

AEB-L has been common in custom knives for something like 15 years now, and of course it is a lot older than that. As mentioned it has high toughness and is easy to work. It is a perfect stainless steel for people that like carbon steels for its similar microstructure, etc. And also it’s cheap and widely available. Nitro-V is basically the same thing with a better name. And it is also cheap and easy to buy.
 
I owned nitro V from Rmj tactical, and it was good. It's an odd steel, you're going out of the way, as far as steel GPS is concerned
When arriving at Nitro-V
But there's no complaints from me
AEB-L is a razor steel, not unlike silver steel, it has mirrored 1095 without having to worry about rust
 
I personally would love it if more knife makers used AEB-L and Nitro-V. I like to have knives made from different steels and if almost every knife out there is made from D2 and most of the odd ones that aren't are 154CM it can turn you off of some knives. Benchmade have a thing for CPM-S30V and as a result I probably have enough of that laying around, although they've recently started doing more with other steels (D2 and 154CM...). This must be another why so many people like Spyderco so much, with so many different steels in use (of course if you like nice handles, a lot of their FRN probably won't appeal to you).
 
H0kieengineer said:
I’ve noticed that more small makers and many custom makers are using AEB-L or Nitro-V more often. I know they are tough for stainless steels and take a fine edge, but they don’t have the wear resistance of CPM-154 or S30V or other options.

Why are people using it? For newer, small makers, I can understand. It’s an inexpensive stainless that is easy to work with. For big time custom makers and production shops, it seems like a huge step back.

Edit: For kitchen knives, wear a keen edge is more important that wear resistance, I can also understand AEB-L or Nitro-V.
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I am a cook and I love Aeb-l because they are really easy to sharpen and respond to ceramic honing rod way more than other steels. They are also extremely tough and when made with high hrc heat treatment you can get a stable edge that does not roll or chip while being thin. I really can't tell the difference in edge retention in kitchen setting and I sharpen aeb-l knife less frequently because it hones back really easily.
 
Not to long ago I was anti AEB-L and knew nothing about Nitro-V. My stance was based on the faint notion that AEB-L was a cheap ok steel but not really worth the money for a custom to high end knife. It turns out my go to knife since Christmas has been an AEB-L knife. It makes a great work knife that holds up well and resharpens easy. I'm sure like most steels it's in the heat treat but maybe that's what makes it so appealing is the recipe needs no tweaking and it's available. I have asked more from this thin 3" fixed blade then I should and I've been impressed many times. I spent 2 weeks on a remodel and cut everything with it (wood, cardboard, sheetrock, laminate... Everything) until it was steak knife from establishment of your choice dull. 5 minutes on the stones and had a good working edge.

There are a lot of knives I wouldn't pay magnacut prices for but would happily buy in AEB-L. I have a couple thick beaters in AEB-L in the works and look forward to putting them through the ringer.
 
Insipid Moniker said:
Their recent runs I've seen have been Magnacut. Got a Magnacut Unmei that I've been carrying for a few months.
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Yes, they've hopped on the magnacut crazy train, I had an unmei in Nitro-V, it was a good knife and really quite capable
They have good heat treatment
 
When I started making knives through trial I decided Cruwear was the best steel going. After Larrin illuminated us on properties of many different steels I decided to give AEB-L a try, I was blown away by edge stability in thin edges as I was always under the assumption stainless steels are lacking in fine edge stability.

Now for fixed blades and the people I make knives for AEB-L and 14C28N are my most recommend steels as they are a pleasure to sharpen and hold up very well in field use.

I do appreciate that AEB-L is one of the cheapest steels to buy, I pass on the savings, but I would not say it is the easiest to heat treat as it is warpy in nature and does need a subzero if not cryo cold treatment for best results.
 
H0kieengineer said:
I’ve noticed that more small makers and many custom makers are using AEB-L or Nitro-V more often. I know they are tough for stainless steels and take a fine edge, but they don’t have the wear resistance of CPM-154 or S30V or other options.

Why are people using it? For newer, small makers, I can understand. It’s an inexpensive stainless that is easy to work with. For big time custom makers and production shops, it seems like a huge step back.

Edit: For kitchen knives, wear a keen edge is more important that wear resistance, I can also understand AEB-L or Nitro-V.
Click to expand...
I'm guessing because they are readily available, time tested steels that sharpen extremely sharp (originally made for razors) and easy to work with. Great stainless steel for makers. Seeing a lot of AEB-Ls and 80CRV2s, both common and easy to work with steels that make great knives.
 
I kind of like the tougher, easier to maintain steels. They will all dull over time, but these are easier to restore to working order.
 
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