Hello everyone. I did a search to see if I could find any other post on AEB-L stainless steel and I couldn't find anything so here is my question. I recently ordered this steel from NJ Steel Baron to make some kitchen knives. Has anybody ever used this steel for kitchen knives and how well does it perform? When I received the steel it seems rather soft and of course bends very easily. I know that it is annealed and will be better after proper heat treat and temper but it is way softer feeling than the other steels I have made knives from (1095, O1, 80crV2, 440C). I understand that being kitchen knives I wanted a thin steel so I ordered 1/16" thick and of course that will feel and bend much easier than the 1/8" and 5/32" thick that I make most of my knives out of however, that being said I just wanted to know if anyone had used this steel to make any knives, what they thought of its performance and what you recommended on the Rockwell hardness for a final kitchen blade. Any info. would be greatly appreciated.