Why AEB-L??

jdm61

jdm61

itinerant metal pounder
Joined
Aug 12, 2005
Messages
47,357
Well, I'll tell ya. I put a 600 grit hand rubbed finish on a 270mm slicer that I have been working on. I thad been taken down way thin at the edge with Belts, EDM stones and paper. I like to set the edge before I do the handle on a full tang blade so that I can re-sand if I ding the blade on the course stone, which I invariable do. I like my blades to have no visible evidence the they have been sharpened other than a highly polished edge. So I got the thing to a point pretty darn quick with a 1000 grit Norton water stone and then fixed the 1000 grit hickeys with some 600 grit paper and did a few straight pulls to make sure everything was clean. I then stropped the edge and even after being beat up by Rynowet, it would still hack off clumps of arm hair and send slips of printer paper flying around. It hasn't seen a whiff of the 4000 or 8000 grit stone yet. No super secret HT either, just the standard Peters recipe for 61-62 Rc or so. That is why AEB-L. :D
 
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Darrin Sanders said:
Don't be afraid to try a blade at 63 HRC either. I think you'll like it, especially with Hoss' H/T.
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I had Peters HT some to 63 for me and it is the chippiest steel I have ever used. Made plenty of knibes in 14c28n HT myself at 63 just fine but the aebl from Peters is more brittle than ramsteel
Might have been an isolated incident, never had the problem with stuff @ 62 from them. Either way I don't use much stainless nowadays but even if I did its hard to think of one that is better bang for your buck than aebl.
-Trey
 
The recipe that Hoss gave us on here is quite specific (once you get done with testing :D) and would cost twice as much with Peters because it requires two cycles in the big mother oven, but why not get the max out of a steel if you can do it for an extra couple of bucks?
 
Yep. Years ago, I read that dry human stubble whiskers are about as tough as copper wire!!!!!That is why shaving your arm with a knife is a totally different thing that trying to shave your face, general safety issues aside. Not sure about shaving your back, :p Either way the steel had better be good.
Stacy E. Apelt - Bladesmith said:
Probably why it is what razor blades are made from.
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I have been thoroughly enjoying testing it at 60rc from Peters. You got them to go hard! They always "nah brah" me when I ask for certain numbers lol
 
LCKT707 said:
I have been thoroughly enjoying testing it at 60rc from Peters. You got them to go hard! They always "nah brah" me when I ask for certain numbers lol
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I’ve been having my AEB-L Culinary knives RC to 60-61 by PAUL Bos at Buck for over 500 Blades over the pass few years and have had Excellent results & feedback from all of my customers! Great edge retention & no chipping ...
 
I wonder why the Germans don't use this stuff. Cost too much? Most of the "drop forged" knives today have bolsters forge welded to strip steel anyway.
 
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