In cooking, a chef’s knife also known as a cook’s knife is used as a cutting tool to prepare the food. Their blades are made up of special stainless steel and therefore, these are highly professional stainless-steel knives and are of immense value to their users. AEB-L and VG10 are some of the best-known stainless steels used to make chef’s knives and other cutlery and are used by millions of people around the world.
Choosing a chef’s knife for your kitchen is not that easy. Therefore, let us help you figure out the best match for you by providing you with a comparison between AEB-L and VG10.
AEB-L vs VG10
AEB-L
AEB-L is non-powder stainless steel. It is produced in Europe. Stainless steel can be expensive but what if you find out that there exists stainless steel that works the same as the super expensive stainless steel but is less cheap as compared to them. AEB-L is the same in action as compared to super steels and is less costly and budget-friendly. This means that it provides you with the same cutting experience as the super steel knives can do without affecting your budget.
It is quite old compared to the VG10 which was introduced to us recently. AEB-L was originally introduced as razor-blade steel.
It is highly popular because of its consistency and basic heat tolerance. It provides the users with amazing features of easy sharpening, corrosion resistance, hardness, and much more. It has less than 1 percent carbon in it which keeps it in shape for a longer time. It tends to be ridiculously hard and can get very sharp easily.
VG10
VG10 is stainless steel used to make cutlery. It is produced in Japan. VG10 stands for V Gold 10, here gold means quality or high standard. It has a high amount of chromium in it which increases its life and prevents it from corroding. It also contains a fair amount of vanadium that increases its toughness and great high-edge retention. VG10 is a highly carbonized stainless steel that helps retain its sharp edge.
It has about 1 percent carbon, making it tougher. It also makes it highly heat resistant. Also, the users do not have to sharpen their knives more often. This helps provide you with an effortless slicing experience and is user-friendly.
VG10 also has a cool feature to have crazy and amazing designs printed on it during temperament. Which is also a reason for its high price. In VG10, the users get the hardness of carbon steel, but the corrosion resistance of stainless steel makes it a perfect combination of both.
VG10 is too expensive and brittle to make an entire knife out of it. Therefore, it is usually used as a core and is laminated with some other softer stainless steel.
The Comparison
- The AEB-L is much easier to sharpen as compared to the VG10.
- The AEB-L hold a clear edge for a much longer time than VG10 and thus users do not have to worry about sharpening the blade repeatedly
- VG10 can feel sharp but the edge has a rough feeling with use. On the contrary, AEB-L has a smooth edge finish and does not give any rough feeling with use.
- AEB-L does not chip but VG10 does chip
- AEB-L is cheaper and budget-friendly as compared to the VG10.
- When considering the geometry, mostly AEB-L knives are thinner than VG10.
- AEB-L has less carbon as compared to VG10
- AEB-L is more stable and lasts longer than VG10
- VG10 forms many clusters of carbides when heated whereas AEB-L forms fewer carbides on heating making it easier to sharpen and results in a smooth finish
- AEB-L offers good edge retention but VG10 does not provide much edge retention.
Conclusion
Both AEB-L and VG10 have their Prons and cons. Both types of steel are great performers. Both are high-quality stainless steel. They have high corrosion resistance and sharp edges. However, AEB-L has a much sharper, smoother, and long-lasting edge with high retention. Bottom line is that we hope that our article provided you with the required assistance to choose the right option for you that fits your needs properly by giving the comparison between AEB-L and VG10 steels.