What is AEB-L steel?

I hope this is the correct spot but I was able several years ago to get a few strips of AEB-L steel and have never used it. Could someone tell me what is the composition of it and what type knives would it be good for making up. I do know it is strickly stock removal and I thought I knew it was a stainless variety but that is as far as my knowledge goes. Thanks inadvance for any info. Mike

[TexasJack]

According to the late Bob Engnath's site: "AEBL seems to be about 440B. Extremely easy to grind, in fact, I think I may have set a world record with it a few years back, over a hundred blades from bar stock to 220 grit within eight hours. Heat treat like 440C. Edge holding is best when heat treating includes a freeze cycle. Very easy to polish and buff. Very nice choice for miniatures, kitchen knives, etc. AEBL has several quirky habits in grinding that make it difficult to use on thicker or larger knives. Makes nice kitchen knives"

Composition: C-0.65, Si-0.4, MN-0.6. P-0.02. S-00015, CR-12.8

Thanks Jack I may at least be able to play with it and try to make some stainless damascus out of it for the fun of it. It is easy to grind but boy it can be oo easy at times because the grinding pressure will bend it from side to side and is hard to keep a good line with. Thanks Again Mike

[Larrin]

Originally Posted by TexasJack

According to the late Bob Engnath's site: "AEBL seems to be about 440B. Extremely easy to grind, in fact, I think I may have set a world record with it a few years back, over a hundred blades from bar stock to 220 grit within eight hours. Heat treat like 440C. Edge holding is best when heat treating includes a freeze cycle. Very easy to polish and buff. Very nice choice for miniatures, kitchen knives, etc. AEBL has several quirky habits in grinding that make it difficult to use on thicker or larger knives. Makes nice kitchen knives"

Composition: C-0.65, Si-0.4, MN-0.6. P-0.02. S-00015, CR-12.8

He's pretty close to right, other than that with how much less Chromium AEB-L has than 440B, it makes it a much better steel, it actually gets hard (up to 63-64 as quenched). It is fine-grained (as much so as powder steels), tough (close to S30V, maybe a little bit better or worse), stain resistant (good as 440C), and should hold an edge as well as 440C or better. One of my very favorites that not nearly enough people know anything about, and if they do know anything about it, they think it's like 440B.

[Jerry Hossom]

I'll throw my $0.02 worth in here, though I've never worked with the steel except as incorporated into some damascus. According to Devin Thomas who knows as much about high alloy knife steels as anyone I know it is outstanding steel. I've seen photomicrographs of it and it is extremely fine grained, which stainless seldom is. It polishes beautifully. The only thing I might disgree with Larrin on is the edge holding, but that's strictly based on the total carbides available. With about the same chrome and half the carbon of D2 it's not likely to be great at holding an edge. Then again, I've not used it by itself and might be surprised. Toughness is about half of edge holding in my experience.

Wish I could get it at a reasonable price in this country.

TexasJack, I'm curious about those quirks with larger blades. What happens?

[Larrin]

Originally Posted by Jerry Hossom

The only thing I might disgree with Larrin on is the edge holding, but that's strictly based on the total carbides available. With about the same chrome and half the carbon of D2 it's not likely to be great at holding an edge. Then again, I've not used it by itself and might be surprised. Toughness is about half of edge holding in my experience.

John Verhoven, metallurgist, says that AEB-L would be the best all-around steel for knifemakers. The reasons he gives for good edge retention are: 1. hardens to 63-64 Rc 2. very fine carbides that avoid carbide pull-out (which happens in coarse carbides) and add to wear resistance 3. The K2 carbide is formed, which gives better wear resitance to the K1 carbide which is formed in Mo steels such as 154-CM.

From this, and my own uses of it, it should give edge retention equal to or slightly better than 440C.

[TexasJack]

Jerry, I've never used the stuff. I was curious when the original question was asked and looked around for some info. (I've never seen AEB-L for sale!) Came across the description on Engnath's site and copied it (along with appropriate credit!!), then found a manufacturer's composition. I don't know exactly what problems Engnath ran into, but if he mentioned it, there must be something to it.

It may be an air hardening that occurs during grinding. More than one knifemaker recommends using a good belt to grind D2, because it can harden on you if the belt is dull.

I see some tension forming about 440B and the composition of AEB-L. There are a lot of blades in the world made with 440B. Though it's certainly not the best knife steel, it works well in some applications. The composition of AEB-L would not seem to put it at the top of the stainless class, but the quality of manufacturing and the decent composition it has may very well make it a decent steel. The limited web search I conducted didn't turn up any negative comments on it. There is no 'perfect' steel for all applications.

Make some knifes and post 'em!!