San-Mai Damascus chef's knife

Thanks everyone,

I'm really into kitchen knives right now. I appreciate all the kind words.

Love and respect

Hoss
 
I'll just add that I really love this knife. I think the san-mai bubblewrap is spectacular. Way more interesting than most san-mai damascus turns out, with the bubblewrap "popping" near the edge and tip. Really awesome.
 
DevinT said:
I'm really into kitchen knives right now.
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That's cause you like to eat! :D

Good looking knife, Devin. I like that bubble wrap pattern. Looks like all the bubble wrap I had around here when my daughters were younger. They like to pop it.

So have you actually done some serious testing of the AEB-L in the kitchen (and elsewhere)? How does it hold up compared to other stainless alloys we might see used?

David
 
Thanks David,

You know me too well. Food is my drug of choice.

AEBL has been tested most notibly by John Verhoeven, and Roman Landus. AEBL performs more like a carbon steel. Both Roman and John found that it is keener and more wear resistant than 52100, 1086, W-1, W-2, wootz damascus, and others.

What makes AEBL so good in the kitchen is the fine grain size along with tiny evenly distributed K-2 carbides. All this translates into a knife that gets scary sharp, with great toughness, and really good wear resistance that is very easy to sharpen. The fact that it is stainless is a bonus. For those that like carbon steels, they will love AEBL. I use and love AEBL in the kitchen.

Thanks for posting

Hoss
 
So Devin, you're saying we may have a use for it in the custom knife industry? :D

I have a slab of AEB-L from Bybee and plan to make a knife similar in its shape to your. I had one until last fall and my daughter and I miss it. Should be a good test knife.

I really do like the bubble wrap pattern, especially in san mai.

David
 
DevinT said:
Thanks David

Keep us posted on the progress. Is it going to be carved?

Hoss
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No carving. More of a practical knife. What we have right now is worse than Ginsu!

I guess if people wanted them in damascus, maybe you could point me toward someone for the steel? :eek: Seriously, I'll have to try your san mai steel. I know keeping the core centered can be a chore, but it sure makes a great looking blade.

David
 
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