Thin aeb-l anywhere?

W

w.p.hinder

Joined
May 29, 2017
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i saw AKS has like .040 or something, which is too thin, I'm looking for like 1/16" or thereabouts, thick stock in a decent sized piece, I haven't had any luck finding any from anywhere, any leads I'd appreciate it. Thanks!
 
Canadian knifemaker supply sells 1/16, I usually use it for my fillet knives.
Can't comment on state side suppliers. I buy everything else from them, but steel up here
 
I bought some from Aldo. 1/16" for paring knives. Also 0.110" for larger kitchen stuff.
 
I've been looking for the same thing, I don't think Canadian knifemaker ships to the USA
 
You could get the 0.098" stuff from Alpha Knife supply and thin it down, as an option. I've been doing that recently and it's not too time consuming and still makes sense economically.
 
The only problem with that idea is that aeb-L is about the worst thing in the world to surface grind. It loves warping off the chuck. I've pretty well stopped using it for that reason, this current batch is my last.
 
Geoff Flato said:
The only problem with that idea is that aeb-L is about the worst thing in the world to surface grind. It loves warping off the chuck. I've pretty well stopped using it for that reason, this current batch is my last.
Click to expand...

Are you working with a magnetic Chuck? Is this behaviour seen with other steels?
 
WillardCorspe said:
Are you working with a magnetic Chuck? Is this behaviour seen with other steels?
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Suburban mag chuck, so a stronger than average one at that. Other steels will do it to some extent, aeb-L is just the worst I've encountered.
Good grinding technique and the right wheels helps a lot, but it's very easy to end up warping the part.
440c and 154cm are a lot less troublesome, and carbon steel is rather hard to screw up grinding
On longer and thinner things such as chef's knives, aeb-L will even warp from bevel grinding and buffing at times. Its not the most stable stuff
 
Geoff Flato said:
Suburban mag chuck, so a stronger than average one at that. Other steels will do it to some extent, aeb-L is just the worst I've encountered.
Good grinding technique and the right wheels helps a lot, but it's very easy to end up warping the part.
440c and 154cm are a lot less troublesome, and carbon steel is rather hard to screw up grinding
On longer and thinner things such as chef's knives, aeb-L will even warp from bevel grinding and buffing at times. Its not the most stable stuff
Click to expand...
Damn. How would one go about avoiding that kind of mess? Just removing very little material on each pass?
 
w.p.hinder said:
do you use a surface grinder? Cause o don't have one of them...
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Yes I have a Wuertz Surface Grinder Attachment for KMG

Geoff Flato said:
The only problem with that idea is that aeb-L is about the worst thing in the world to surface grind. It loves warping off the chuck. I've pretty well stopped using it for that reason, this current batch is my last.
Click to expand...

Interesting, I haven't had any issues with AEB-L warping when surface grinding. I grind on both sides, but I don't remove a lot of steel each side, maybe 0.005"-0.010" a side.
 
The surface grinder attachment vs a real surface grinder would makes big difference in the warpage. Belts won't hold nearly the tolerance or finish quality of stones, but they seem to be easier on the steel in regards to causing warpage.
 
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