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Posts by JBroida

sorry... i was posting from crappy internet connection in mexico... a lot of people talk about how aeb-l is a special steel on paper, but as you can see, its not... its great heat treating that makes it something.  Aus-10 has higher carbon for example, and can reach higher hrc.  At then end of the day, its all about HT.   Anyways, thats why i posted the chart i posted.
http://zknives.com/knives/steels/steelgraph.php?nm=AEB-L%2CAUS10&ni=878,875&hrn=1&gm=0
i dont remember if i've made that video or not, but if not, its on my list of things to do.   the top part of this blog post may also be relevant: http://blog.japaneseknifeimports.com/2013/07/a-series-of-notes-on-various-subjects.html
FWIW, i also see this often on similar knives that have been put in the dishwasher while still very dirty.  Looks almost the same, except that the dishwasher messes up the handles too.
i think what people forget is that spending more money can get you better performance, but it comes at a cost... the more money you spend, the better your skills will need to be to get the most out of it and care for/maintain it properly.  The above knife is nothing special, but its not a bad knife by any means either.  It is actually on the more abuse-friendly side of japanese knives.  All is not lost, and this can be easily fixed, but what really needs to change is the...
hate to say it, but this is entirely user error
not always public knowledge, and the vast majority of them are custom made to our requirements (from the profile, grind, heat treatment, etc.)
having personally sharpened a lot of AEB-L myself, i would say that depending on the HT, it really can be a lot like carbon.  But clearly, that does not mean that regardless of heat treatment, it will always be that way because of what it is.
i recognize that... thats why i thought it might be useful to explain why i think the way i do... the video was the easiest way to do that.  Notice that i also understand that sometimes steels may need to be used, but i also explain why they are not an ideal solution.   @BDL i do get where you are coming from... i just have a different view.  At the end of the day, its more a matter of opinion than one way being objectively right (with some exceptions like super hard...
i would avoid steeling or the use of rods on knives like this in general.  I also happen to not like steeling at all, so i recognize i'm a bit biased in that regard.  If anyone is curious why i think the way i do, i explain it a bit in this video here:  
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