Powered metallurgy to AEB-L?

I'm ordering some of this steel today, great reading for me to know its limitations/uses. Seeing as it'll be mostly small neckers/scalpels and possibly folders, I'm pretty happy with my choice!

Does it finish as nicely as carbon steels or is sanding the blade still a stainless task? I need to improve my finishes, and am hoping this will be nicer to me!
 
I've been grinding a lot of it recently. I think it finishes about the same as A2. which is to say, pretty good.:thumbup:
 
But the effort required to hand finish it at high hardness levels doesn't necessarily line up with its alleged lack of abrasion resistance, does it? ;)
Nathan the Machinist said:
I've been grinding a lot of it recently. I think it finishes about the same as A2. which is to say, pretty good.:thumbup:
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sawed up a bunch of bdz1 yesterday sure cut nice and when profiling ground easy also but i ll see what its like post HT
 
What hardness you guys aim with AEB-L ? or to ask it another way, what tempering temp?

I like to leave them close to 60RC


Pablo
 
Depends on the knife I guess. I kinda like harder better because it supports a thinner edge (within reason). I've been doing some small thin knives at 61-62, cryo before temper. Chopped 1/2 way through a 2X4 with a knife thin enough to flex on your thumb nail with rolling/denting but no chipping at that hardness, so probably no real need to go softer unless you're cutting up bones. 8DPS X 13DPS microbevel.
 
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Great thread, bravo!!!
Tried a petty and a small gyuto at home and like it. So does wife because of easier maintainence.
Russ
 
We have used a lot of AEB-L..Most of our own kitchen knives are made from it. I must say they have held up wonderfully for what they are made for..Even cleaned a lot of squirrel,rabbits and fish with a parer and no edge damage at all..All of our kitchen knives are about 61-62..Closer to 62 is what we shoot for in those..We use the acetone/dry ice slurry and it reaches -105° no problem(checked it many times)...
 
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