With all factors considered (geometry, grind, blade shape, edge retention, edge stability, sharpenability, comfort etc), do you prefer this knife or your Meglio chef knife?
Magnacut is definitely steeling the stage as the sea knife steel of choice it seems. A lot higher carbide content so pretty different from 14C28N so I could see a person not wanting to go that route
@@EngineersPerspective701 but Magnacut has vanadium carbide in it, need diamond stones or cBN to properly sharpen it. If I remember correctly 4% and upper VC needs a cBN , silicone carbide and similar
So what's your current opinion on AEB-L? Are properities like easy sharpening and great edge and mediocre edge retention good combination for kitchen use? Or other modern steels are better and make AEB-L obsolete in your point of view.
Truthfully I was prepared to be disappointed with the heat treat but I’ve actually been relatively satisfied with the edge retention. Lasts long enough and touch’s up are incredibly easy with strop or stones so I like it in the kitchen. Not obsolete at all. Alternatives are few, expensive and not super commonplace. Alt 1: Nitro-V is the same with more corrosion resistance but hard to come by. Alt 2: Magnacut outclasses it in every way but really prefers diamond stones.
@@khoatrieudinh7596 AEB-L is really old simple stainless steel. Due to the small carbides, AEB-L has exceptional toughness among stainless steels. But the small amount of chromium carbides means that the wear resistance is not great. That's why sharpening is so easy. AEB-L is a awesome combination of high toughness, fine carbides and higher hardness. Lower wear resistance can be compensated by edge geometry (low sharpening angle).
oh that make sense, I wish german blades would use this steel more instead of good 'ol 1.4116, interestingly that Zwilling does made a limited edition from this steel, Solingen made western-style and not by Zwilling Japan/Miyabi subsidiaries, called Zwilling Pro Razor Steel and also harden to 61 HRC. It does seems that they have capable machinery and people to work with other steels as well, guess they just want to keep the production cost to minimal and stay with regular german stainless steel
I was looking at the Miyabi Koya in that steel… seems like a good steel for veggie chopping, since it will take a nicer polished edge than most of my knives. (I was looking at the Santoku and Nakiri, although they are more expensive.) I was curious, do you only purchase stainless kitchen knives? Knowing your taste in edc knives, it’s very unlike you to not have a kitchen knife in Hap 40.
I’ve wanted HAP 40, aogami super, white #1 for a long time but they just don’t work for where I’m at with the family cooking life at the moment. Right now my wife rules the kitchen and I do the house renovations so that’s where our money goes!
@@EngineersPerspective701 Makes sense… the work you’ve put into stainless kitchen knife steels has been stellar, so I’m certainly not complaining. Out of curiosity, what are the potential upsides or aogami super and white #1? (from your previous work on Rex 45, I know HAP 40 should have great edge retention and resistance to rolling)
@@FreedomFox1 thank you for the kind words! Mostly just fun for sharpening and seeing what kind of edge they like to take! Just a steel/sharpening nerd is all!
Great to see you Justin!❤
Thanks! Getting tired of house projects so sharpening is a nice change of pace!
Zwilling + Shapton = very nice. Thanks.
Match made in heaven!
With all factors considered (geometry, grind, blade shape, edge retention, edge stability, sharpenability, comfort etc), do you prefer this knife or your Meglio chef knife?
I would really love a knife in 14c28n, already have this steel from Miyabi , 14c28n with cryo would do an amazing "sea "knife
Magnacut is definitely steeling the stage as the sea knife steel of choice it seems. A lot higher carbide content so pretty different from 14C28N so I could see a person not wanting to go that route
@@EngineersPerspective701 but Magnacut has vanadium carbide in it, need diamond stones or cBN to properly sharpen it.
If I remember correctly 4% and upper VC needs a cBN , silicone carbide and similar
So what's your current opinion on AEB-L?
Are properities like easy sharpening and great edge and mediocre edge retention good combination for kitchen use?
Or other modern steels are better and make AEB-L obsolete in your point of view.
Truthfully I was prepared to be disappointed with the heat treat but I’ve actually been relatively satisfied with the edge retention. Lasts long enough and touch’s up are incredibly easy with strop or stones so I like it in the kitchen.
Not obsolete at all. Alternatives are few, expensive and not super commonplace.
Alt 1: Nitro-V is the same with more corrosion resistance but hard to come by.
Alt 2: Magnacut outclasses it in every way but really prefers diamond stones.
I'm surprised how effortless you are at grinding this steel, since I kept hearing about this steel being tough and wear resisting
@@khoatrieudinh7596 AEB-L is really old simple stainless steel.
Due to the small carbides, AEB-L has exceptional toughness among stainless steels.
But the small amount of chromium carbides means that the wear resistance is not great. That's why sharpening is so easy.
AEB-L is a awesome combination of high toughness, fine carbides and higher hardness. Lower wear resistance can be compensated by edge geometry (low sharpening angle).
oh that make sense, I wish german blades would use this steel more instead of good 'ol 1.4116, interestingly that Zwilling does made a limited edition from this steel, Solingen made western-style and not by Zwilling Japan/Miyabi subsidiaries, called Zwilling Pro Razor Steel and also harden to 61 HRC. It does seems that they have capable machinery and people to work with other steels as well, guess they just want to keep the production cost to minimal and stay with regular german stainless steel
I was looking at the Miyabi Koya in that steel… seems like a good steel for veggie chopping, since it will take a nicer polished edge than most of my knives. (I was looking at the Santoku and Nakiri, although they are more expensive.) I was curious, do you only purchase stainless kitchen knives? Knowing your taste in edc knives, it’s very unlike you to not have a kitchen knife in Hap 40.
I’ve wanted HAP 40, aogami super, white #1 for a long time but they just don’t work for where I’m at with the family cooking life at the moment.
Right now my wife rules the kitchen and I do the house renovations so that’s where our money goes!
@@EngineersPerspective701 Makes sense… the work you’ve put into stainless kitchen knife steels has been stellar, so I’m certainly not complaining. Out of curiosity, what are the potential upsides or aogami super and white #1? (from your previous work on Rex 45, I know HAP 40 should have great edge retention and resistance to rolling)
@@FreedomFox1 thank you for the kind words! Mostly just fun for sharpening and seeing what kind of edge they like to take! Just a steel/sharpening nerd is all!
I love my shapton 1000 :) wich is basically a 700 eheh
Really enjoy it too as a first stone if the knife isn’t super dull or damaged. Definitely more aggressive than my other 1Ks
@@EngineersPerspective701 cause scratch pattern is a 700 not 1000 :) it's a 1000 in the creators mind 😂