What hardness for AEB-L?

stereo.pete

stereo.pete

Joined
Apr 7, 2013
Messages
600
Question for all of you with experience with AEB-L. What hardness do you/would you typically want for a kitchen utility knife? I'm about to send these off to Peter's Heat Treating and I was thinking 60-61, thoughts?

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Thanks in advance,

Pete
 
Pete, I send my kitchen knife AEB-l out to PHT and have Brad take them to 61RC. I know some will go to 62, but I find I risk edge chipping at this hardness if I get the edge too thin before sharpening.
 
Most people go 61 or 62. Truth be told there isnt a HUGE difference in performance between the two, infact the average person would probably never know the difference. What I do is if its a knife for me, or one I will sell in the forums to other knife enthusiasts, i go for 62, since i can be reasonably sure it will be taken care of. If its a normaly knife going anywhere else, i tend to ask for 61 for just a little more safety.
 
I take mine to 62c which includes liquid nitrogen cryo and temper afterwards.

I have been very happy with AEB-L and guys like Devin T and Chuck at alpha knife supply have been extremely helpful sharing how to get the most out of it.
 
rc61-62 even on my B&T's..Be-Headed 16 trout with a aeb-l knife that has a very thin edge just a couple days ago with no edge damage at all..
 
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