Sharpening AEB-L vs 154CM

[redsquid2]

AEB-L seems very tricky to sharpen. It is a relatively new steel for me; my knife using history goes back to about 1972, so it has been Boy Scout products, various cheap folders, as well as a Sears Craftsman, a Buck 112, a Seki SOG. I have had a couple of sheath knives made from industrial hacksaws and files. Recently I am making and using knives that are A2 and 154CM.

Am I imagining things, or is AEB-L more tricky to sharpen, like it requires a certain touch? I can get a shaving sharp edge, but it seems to take forever.

Nowadays, I just carry a knife for camping and backpacking. Not much "bushcrafting" per se. I have not really decided which is better for me, between 154CM or AEB-L.

Feedback is welcome, and specifically feedback of 154CM compared to AEB-L

 

[Horsewright]

I find AEB-L extremely easy to sharpen. Its one of the known attributes of the steel. How thinly ground is your blade and what RC? I run most of my AEB-L blades at 62RC and some (leather crafting knives) at 63RC. Even at these higher RCs this steel remains easy to sharpen. You may have an annomaly?? I hear back from my customers all the time how great the edge holding is and how easy to resharpen it is.

 

[DeadboxHero]

What heat treat, hardness, thickness behind edge, sharpening technique and what abrasives?


I think somethings off, its one of the easiest steels I've ever sharpened

I've used it on several different knives, mostly kitchen knives like the Takayuki grand chef, sharpens like a dream, its the closest I've come to carbon steel on a stainless in terms of sharpening but some versions of it aren't taking full advantage with the best HT for sure.

154cm also sharpens good but in my experience, the aebl knives I've used sharpened better, I feel like its due to the fact that they are designed to have a very fine mircostructure with a calculated amount of alloy to allow for full hardening but without larger structures forming.

 

[redsquid2]

OK. I see what it is: thickness behind edge. Duh.

It is a batch of blades treated for 61RC by Paul Bos. The first three I made were thinner behind the edge, and sharpened up faster. The fourth one was thicker behind the edge (quite a bit thicker), and that was the one that took forever. It all makes sense now.



Out of this batch, I have sold three and gave a prototype to a friend. No complaints.

Thank you both for your input. I think there will be more AEB-L in my future.

 

[DeadboxHero]

yea man, its some good stuff and very affordable too

 

[ATJ999]

With the right HT and blade geometry, I find AEB L one of the most user friendly stainless steels. Great steel!

 

[cbach8tw]

Thanks for the input on the steel, I have a few knives in it now, so I am hoping to see how it does, I am not very skilled at sharpening, but that is one of the reasons I wanted to try it. Sharpens well and holds an edge well is what I have heard and read. Is AEBL another take on sandvik?

 

[jdm61]

No. Sandvik 13C26 was "another take" on AEB-L. IIRC, AEB-L has been around since 1928 or so.

Thanks for the input on the steel, I have a few knives in it now, so I am hoping to see how it does, I am not very skilled at sharpening, but that is one of the reasons I wanted to try it. Sharpens well and holds an edge well is what I have heard and read. Is AEBL another take on sandvik?