The chef’s knife is one of the most frequently used and versatile tools in the kitchen. Chef’s knives are typically between 8 and 10 inches, although they can be as short as 6 inches and as long as 14 inches. You’ll use your chef’s knife for most of your slicing during food prep, and in many ways, it will be the most important tool you use.
AEB-L is an expertly designed steel, balancing high hardness with good corrosion resistance, and maxing out the amount of carbide that still maintains high toughness, sharpness, and blanking performance for razors. Those qualities make it a good knife steel in many ways as well.
With its high toughness and good potential hardness, AEB-L excels in applications requiring thin edges like razors, fine slicing fixed blades and folders, and kitchen knives. Especially in knives where corrosion resistance is desired. It also does well in knives that require high toughness that will be subjected to hard use. It is not a good choice for applications that require very high slicing edge retention or in very corrosive environments like salt water. It is an especially good choice for those that prefer simple carbon steels and low alloy steels but would like to try a stainless steel. AEB-L will behave more similarly in grinding, polishing, and end user properties than many other high wear resistance stainless steels.