hugofeynman
Gold Member
- Joined
- Jan 18, 2011
- Messages
- 836
Aebl seems pretty good! If you want to spend big money, go Vanadis 4 extra. Almost as wear resistant as M4, almost as tough as Cpm3v, so the best of two Worlds!
AEB-L?
AEB-L?
So where would do you draw the line then? I'm not trying to send him an s110v blade, or even s90v.
I have made knives out of all of the highly wear resistant steels. All had optimum heat treatments. The more knives I make, the less I like pm steels. PM steels do hold an edge longer but loose their initial sharpness very quickly. I also find that they are chippy at high hardness. Chippy edges require more time and material to re-sharpen.
The pm steels that I like are; pd1, vandis 4 extra, m-4, and 40cp.
AEB-L, 52100, A2, and M2 are my favorites right now.
There are two types of cutting, push cutting and saw cutting. Steels with fine carbides excel at push cutting (like aeb-l), steels with larger carbides do better at saw cutting.
The best cutting kitchen knives are ground very thin and have very fine sharpening angles. Steels with the finest grain and smallest carbides support these finer edges.
Hoss