AEB-L 3.5x340x1000mm
Tax included.
3.5x340x1000mm plate with the well-known AEB-L stainless steel that is just as suitable for the kitchen as it is in the forest.
Can be hardened at 1040 degrees by cooling to room temperature, 1060 degrees by cooling in a freezer or 1080 by deep cooling with liquid nitrogen or dry ice. Such a higher temperature, with deep cooling, will give 1-2 HRC higher hardness, but the performance will still be good without it, as long as the hardening temperature (austenitization temperature) is reduced as mentioned. In any case, we recommend cooling the knife blade in the freezer after it has cooled to room temperature.
We recommend everyone experiment with hardening knife steel to get to know it.
PS: Most are completely flat. Slightly curved means a height of 5-12mm from the table to the highest part of the plate, in the middle, when you place it on a flat table. It has little or nothing to do when making knives and the minimal bend that exists over a knife span (e.g. 25cm) is very small and straightens out when you harden the blade or sharpen it. The other plates are completely flat, so here you can choose freely whether you want to save a few kroner or have 100% flat.
Why deep cooling of stainless steels after hardening?
When hardening stainless steels such as AEBL, it can be advantageous to place the blade in the freezer after oil quenching. For AEBL, a small increase in hardening temperature, and a trip to the freezer after quenching, could result in an increase of 1-1.5 points on the Rockwell hardness scale (HRC). See graph showing the difference between room temperature, liquid nitrogen/dry ice and freezer: https://i0.wp.com/knifesteelnerds.com/wp-content/uploads/2019/02/hardness-AEB-L2.jpg?w=752&ssl=1
