What's going on in your shop? Show us whats going on, and talk a bit about your work!

ChristoDart said:
Another in AEBL. Ground this one the thinnest I’ve gone yet and I think it could make the air bleed its such a razor. After I get through this batch I want to get some MagnaCut. Anyone with experience in both in kitchen knives been able to tell a performance difference? (Yes, I know heat treat and edge geometry dictate performance)

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I think if you are not a professional chef or souschef or cutting 20 kg of onions per day on a plastic board you will not be able to appreciate the difference. Great profile and a good looking knife.
 
So I’ve moved to the south of France in a wine region called Rivesaltes. My time in the USA is up.
My future shop is this nearly 900 sq ft garage space
First some lighting and custom flooring and workbenches

I’ll maintain a smaller shop near Paris for Parisien students who want a knifemaking experience
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Still waiting for 4 important pallets of equipment to be shipped

Ordered myself another anvil. Always wanted a bladesmith anvil with no horn. Anvils are generally cheaper here. This one is just over 400 lbs

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ChristoDart said:
Another in AEBL. Ground this one the thinnest I’ve gone yet and I think it could make the air bleed its such a razor. After I get through this batch I want to get some MagnaCut. Anyone with experience in both in kitchen knives been able to tell a performance difference? (Yes, I know heat treat and edge geometry dictate performance)

cCGKS2C.jpg
Click to expand...
The Performance difference between MagnaCut and AEBL?

The performance difference would be in terms of edge retention. I also think the high alloy pm steels can take a keener edge.
 
ChristoDart said:
Another in AEBL. Ground this one the thinnest I’ve gone yet and I think it could make the air bleed its such a razor. After I get through this batch I want to get some MagnaCut. Anyone with experience in both in kitchen knives been able to tell a performance difference? (Yes, I know heat treat and edge geometry dictate performance)

cCGKS2C.jpg
Click to expand...
I haven't used MagnaCut yet but I can tell you it's a massive difference. Assuming you do the same edges on both. AEB-L doesn't have hardly any carbide. That's how it's designed and what makes it great. It let's it stay tough while being taken very hard. It doesn't give it good edge retention though. M4 is about as much carbide as you can get and keep enough toughness at high hardness to keep a fine stable edge. In theory it's probably possible to get AEB-L sharper but not by any measure that you will notice and it will loose it after a cut or two. MagnaCut is supposed to be very close to 4V that is about as good as you can get and probably can be run even harder than M4. I have tried Z-Wear and M4 at 66Rc and it's a totally different level. You can give it half the edge angle as AEB-L without worrying about chipping and it will hold a near true razor edge after cooking a meal where as AEB-L will still shave hair off your arm but it won't tree top like fresh off the stone. The extra hardness is important as well. When it comes to kitchen knives it's common to have blunting or edge rolling and so long as you don't get it to the point of chipping you want that hardness to hold that keen edge. Just my opinion but it's what I like in my kitchen. I like my knives to have a near zero edge and they need to at least easily shave or it drives me nuts. Some guys don't like really hard blades but I do.
 
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