AEB-L steel flat bar for knife blade making. It is annealed with a clean surface.
1% Carbon (C). Present in all knife steels, it is the most important hardening element. Increases tensile strength and edge retention and improves resistance to wear and abrasion. Added in isolation, decreases toughness.
0,60% Manganese (Mn). An important element, Manganese improves grain structure and contributes to hardenability, strength, and wear resistance. 0,30% Improves the steel, deoxidizes and degasifies during the steel's manufacturing (hot working and rolling).
0,40% Silicon (Si). Contributes to strength. Like Manganese, deoxidizes and degasifies to remove Oxygen from molten metal.
0,025% Phosphorus (P). Present in small amounts in most steels, phosphorus is essentially a contaminant, which reduces toughness. In very small amounts improves strength, machinability, and hardness.
13% Chromium (Cr. Added for increased wear resistance, hardness, tensile strength, and (most importantly) for corrosion resistance. Cr forms large, complex carbides. A steel with at least 13% chromium is typically deemed "stainless".
0,006% Sulfur (S). Typically not desirable in cutlery steel, sulfur increases machinability, but decreases toughness.