AEB-L with cryo and pink ivory scales. 304 stainless bolsters and pins. Some quick pics I didn't clean them up very well. There are two smaller paring/peeling knives to finish but this is how its looking so far. These are going to a friends girlfriend who is a commercial chef. She's going to try them out and give me some feedback on how they perform at work.
They turned out beautiful! How did you find working the 304? I think your customer will be pleased with your choice in AEB-L. So far my experience is with three non-cyo AEB-L chef's knives and the feedback been very good. Dan
The 304 does seem to toughen up a little as you work with it. I think I had better results with it at slower belt speeds. But all in all for the availability of it around here compared to 416 its worth the little extra effort.jmho I actually wanted to try the Aeb-l after I saw your first chef's knife with it. I really like the AEBL and I think it might work out pretty well. Time will tell I guess. I'll let you know the feedback I get, good or bad. Dan did you find it hard to sharpen initially? Did you use your Edge pro on it? Frank
Yes I found it a little tough getting the bulk of the edge cut. I cut the edge with the 'edge pro' style sharpener up to 1200 grit and then stropped to shaving sharp. The last two I used a sharpening wheel. Although I have no hardness tester, I'd guess it's about Rockwell 60. Mom has used hers daily since May and it holds up great and stays sharp.
