Making an AEB-L Stainless Chef Knife

Making an AEB-L Stainless Steel Chef knife
Blade: 6 inches,
Handle: Yellow G-10 with stainless pins
AEB-L Heat Treat Data:
www.alphaknifesupply.com/shop...
knifesteelnerds.com/2019/03/0...

[@gautamgoel4851]

Great video! Thanks so much for sharing. I admire your skills and your modesty.

[@dimmacommunication]

I did lots of searches and 14c28n ( wich is an evolution of this ) is better when in the freezer :)

[@chucklesp]

Loved your video! Thank you. If you spray on Industrial Graphite Dry Lubricant for 3coats you will get almost no scale. Let it dry over night!

[@maxmexo]

Thank you! This was great!

[@BerserkerBlades]

Thanks for the video. I'm about to do a chef knife for a customer with AEB-L Stainless and needed a good quenching method for it..much thanks and nice knife

[@samhenderson2947]

Nice video. Very informative and well presented.

[@dimmacommunication]

Thank's for the response to my questions :)

[@joecantey9702]

Hey Shawn I just had to say I really like this knife. It's great just the way it is.

[@geraldmathew3501]

I dont mean to be so offtopic but does any of you know of a trick to log back into an Instagram account? I was dumb lost the password. I would love any tips you can give me

[@josephtimothy4630]

@Gerald Mathew instablaster :)

[@geraldmathew3501]

@Joseph Timothy thanks for your reply. I got to the site thru google and I'm trying it out atm. Takes a while so I will get back to you later when my account password hopefully is recovered.

[@geraldmathew3501]

@Joseph Timothy it worked and I now got access to my account again. I am so happy! Thanks so much you saved my ass!

[@josephtimothy4630]

@Gerald Mathew No problem xD

[@dimmacommunication]

I did a lot of reasearch on steel and looks like AEB-L is an amazing and also cheap steel, I'm very surprised why it isn't widespread.

[@smithgeorge6858]

Hey it's you again henkel also uses aeb-l but renamed it fc61and it was first developed in Sweden and I heard that a lot of custom knife makers in Europe was using aeb-l from long time ago

[@dimmacommunication]

@@smithgeorge6858 lol hey man we meet again , are you the bodyguard in this channel ? 😜. I know some steels are called like that, but that brings confusion

[@smithgeorge6858]

@@dimmacommunication it was my first time commenting in this channel and i think aeb-l will get more recognized more and more

[@dimmacommunication]

@@smithgeorge6858 I hope so , sounds very nice but never had the pleasure to own it.

[@emilyscandycakes4530]

Where did you get that band saw set up?

[@ShawnsWorkshop]

Swag Off-road www.swagoffroad.com/SWAG-Portaband-Tables-Accessories_c_35.html

[@dimmacommunication]

Questions and tips : - Chinese Tungsten carbide drill bits work a charm -100 degrees of the canola oil, °C or F ? Why did you choose this AEB-L steel in particular ?

[@ShawnsWorkshop]

100 degrees oil in Fahrenheit. I chose AEB-L for several reasons. 1. Because it has good corrosion resistance. 2. Because it is inexpensive. 3. Because it is easy to obtain in sizes which are good for me to make stock-removal style knives from, and 4. it is one of the very few stainless steels which I can heat-treat myself with low quality equipment. To learn much more about AEB-L, I recommend this article from Knife Steel Nerds. knifesteelnerds.com/2019/03/04/all-about-aeb-l/

[@dimmacommunication]

Does this steel have a good rust resistance ?

[@ShawnsWorkshop]

Yes this steel has very good rust resistance. McCullen Knives has done several corrosion testing videos on AEB-L which demonstrate its quality. kzbin.info/www/bejne/nmmohIiOhs6NpZY and kzbin.info/www/bejne/gJnKoKSIeLSVn6c

[@dimmacommunication]

@@ShawnsWorkshop What's your opinion on 154 steel ? I never did a knife in my life , what would be a good steel to practice or do a good knife without professional material ?

[@ShawnsWorkshop]

@@dimmacommunication CPM-154 is a good steel. 154CM is slightly less good. You can read more about them here: knifenewsroom.com/2021/01/cpm-154-vs-154cm/ For making a knife without professional equipment, I would recommend 15N20 steel. It is a high-carbon tool steel, so it will be vulnerable to corrosion, but it is easy to harden and temper at home with a simple setup. www.alphaknifesupply.com/shop/15n20-carbon-steel#info

[@ragnarokforge666]

Great guide on the heat treat! I'm about to do something almost identical, so seeing it done helped a lot. Has the knife held up for you? (edge retention-wise) I usually make O1 knives and this will be my first venture into stainless.

[@ShawnsWorkshop]

The edge holds up well for something I heat treated at home. I'm sure my method isn't getting every last ounce of performance out of the AEB-L, but I've found it to be at least as good as the edge holding of my commercially made Victorinox chef knife. (Though to be fair, I didn't push the grind of this knife as thin as I could have, which hurts slicing ability a bit, but helps edge stability.) In the future I plan to use a dry-ice cold treatment to boost the final hardness. The work done by Knife Steel Nerds suggests that cold treat after quenching will benefit the performance of AEB-L. knifesteelnerds.com/2019/03/04/all-about-aeb-l/

[@thatguythatdoesstuff7448]

@@ShawnsWorkshop Cryo is 100% necessary for edge stability/strength in AEB-L. You miss out on the purpose of AEB-L edge retention without cryo. HRC is misleading. While cryo affects the HRC results, AEB-L achieves a higher *strength* with cryo and that's what leads to resistance to edge deformation.

[@ShawnsWorkshop]

@@thatguythatdoesstuff7448 That is true. AEB-L is much better with cryo. And when it is available I use it. But I can't always get dry ice or liquid nitrogen, and I wouldn't want to tell anyone they shouldn't try this steel just cause they can't sub-zero the blade. Particularly because this is a kitchen knife and not a camp knife, I'm willing to sacrifice a few ounces of strength. The peppers and onions will never know the difference. Also, even a household freezer treatment like I've done here has been shown to somewhat improve steel performance over no cold treatment at all. See knifesteelnerds.com/2019/03/04/all-about-aeb-l/ and knifesteelnerds.com/2018/12/03/cryogenic-part1/ Give it a try sometime. I think you'll be pleasantly surprised how good your results can be.

[@thatguythatdoesstuff7448]

@@ShawnsWorkshop That's fair. When I make knives, I send them out to Peter's Heat Treat. Cryo is included in the cost if the steel calls for it. I'm not a pro knife maker. But if I want one for myself or am making gifts, I'll make a batch of 10-20, depending on the knife and how ambitious I am feeling. Heat treat for a batch of 20 is less than $15 a knife if I include shipping costs. I sell the extra knives to recoup the cost of materials and to pay for new materials and tools.