• Smith Knifeworks
    52
    I've never heat treated AEB-L or worked with it, but I've used it a lot as a knife user ( before I was making knives)

    It's easily the best stainless, in my opinion, for kitchen knives from a user perspective. It really, really behaves like regular high carbon on the stones and in use. It takes an super keen edge very easily and comes back quickly on a strop. I've used it at ~60 hrc and found it to be a joy to sharpen and use. I've heard that it feels a little gummy on the grinder, but can't verify that. If I start doing stainless knives, it will be AEB-L
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