WIP AEB-L Chefs Knife

chavez556 said:
I'm going to start over. What other steels could I consider for this type of knife ?
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1. Print out Bill Burke's post above and tape it where you'll read it everyday.

2. Get more AEB-L. It is a great steel, it doesn't cost a fortune, and it's relatively easy to work with.

3. You don't have to do everything on the grinder. Use it for stock removal then use drawfiling and sandpaper to take it to your final dimensions.

4. Have fun. :)
 
Whatever you do, don't put a full bolster (one that extends to the edge) it gets in the way and serves no real purpose.
 
I certainly wouldn't send it to the scrap bin. As a cook, I'd say you could convert it to a boning knife easily.
 
AEB-L is a fine steel for a Chef's knife. I wouldn't go out and buy any more unless you just wanted to or if you wanted to use carbon steel and HT it at your place. CPM 154 and S35 are good stainless steels. As for carbon steel, 1095 and 52100 are good also. I'd lean toward the 52100 over all of the above, but that's just me.

Good luck and look forward to seeing what you come up with next.

EDIT: It just dawned on me that you're a new maker. Unless you're going to send your blanks out to be HT, I'd go with 1084 from Aldo or 1080+ from Alpha. Both of these steels make good knives and are rather easy for the backyard maker to Heat Treat.
 
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I live 10 minutes from buck knives . So all our blades will be heat treated by Bos. (Not paul himself but you know what I mean)
 
Chavez556,

So far I like both of the designs that you have shown in this thread. I could easily use these knives in the kitchen and around the camp but then again this is coming from someone who uses his hunting knives in the kitchen as well as dedicated kitchen knives.

Tony
 
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