What should I make with my .070 AEB-L?

M

Maelstrom78

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Sep 21, 2013
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What should I make with my .070 AEB-L? I've got 2 feet of 2" and 4 of 1.25".

I mostly am interested in kitchen knives but I do some fixed small EDC knives from time to time.

Overall I have been digging the .100 for everything from chef knife to paring.

I did do a Nakiri that I liked in .070 so I guess I could make another.

What do you all like in .070?
 
I made a smaller kitchen utility and a couple small fixed blades and they turned out great. I really like the thin aeb-L
 
I've been using my 1/16" AEB-L for paring/kitchen-utility knives. Two 'kitchen kwaikens' in the 5-6" range. FFG on that stuff is tricky!
 
I make paring knives and bird & trout knives with 0.07"
BTW where did you get yours? I've been looking all over for it.
 
I made a chefs knife for my wife out of the stuff. It's probably a little on the thin side, with a full flat grind, but cuts amazingly well. She loves it and hasn't broken it yet, so maybe it's not too thin. I'll also second the fillet knife idea- they work well.
 
Knifes? :p I actually "thinned down" some larger stock to .060 for a 120mm small petty/large parer and tapered it to boot and liked how it turned out.
 
I agree, filet knives @ 62 RC, cutting son of guns:

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I also make leather cutting roundknives out of the same stock. However yours is not wide enough. These are run at 63RC and will cut leather for hours at a time.

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This one was so sharp it scared me. I don't scare easy:

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To test drive it and make sure its sharp enough to ship, it has to build its own sheath:

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Grind em thin and this steel will cut and cut and cut. Behind the edge:

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Start out with your .070 and grind it even thinner. Makes the cooks happy. Happy cooks, happy dinner:

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Said this one was so sharp that the onions were crying:

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Great steel, run it hard and grind er thin. Like they say: It'll cut.
 
Robert Erickson said:
I make paring knives and bird & trout knives with 0.07"
BTW where did you get yours? I've been looking all over for it.
Click to expand...

Hi thanks for the reply. It's some that I got last year from Aldo. I see my steel in the knife steel area and it's like a block of clay. Full of possibilities!

-Yes on the fillet knives! Perfect use for the 1.25" stuff!
 
Horsewright I am a jealous of your leather knife!

I should make one out of some 2" 1084 I have lying around. Weld on some mild steel for the handle section.
 
jdm61 said:
Knifes? :p I actually "thinned down" some larger stock to .060 for a 120mm small petty/large parer and tapered it to boot and liked how it turned out.
Click to expand...

I did that too, I took some 1075 from .130 to .65 for a paring knife with two welding magnets and a HF 4x36 belt sander with AO belts. It turned out great but I never want to do that again.

It's a shame you can't just buy backyard HT-able steel in 1/16... that I know of.

I'd say make fillet knives. I'm sure it will be quite a challenge and you'll learn a lot.
 
boy&hisdogs said:
I did that too, I took some 1075 from .130 to .65 for a paring knife with two welding magnets and a HF 4x36 belt sander with AO belts. It turned out great but I never want to do that again.

It's a shame you can't just buy backyard HT-able steel in 1/16... that I know of.

I'd say make fillet knives. I'm sure it will be quite a challenge and you'll learn a lot.
Click to expand...
In my case, IIRC, I bought like 1/4 of a 24 x 48 sheet MOL of .110 AEB-L and made a couple of small 120mm knives out of the "scrap" after i cut out like 3 full tang 270 sujis, 3 240 gyutos and two 180 pettys. The big blades finished out at like .100. even grinding away half of he steel for the little knives was a bit easier than starting off with a 1-1.25 inch round bar of W2. :D
 
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