What do you like about AEB-L? My understanding is, it's an accessible stainless steel for many makers so a number who offer a stainless option offer AEB-L. It can get sharper and is easier to sharpen, but retains the edge for a shorter time (very vaguely like a White2 of stainless). Is this a good way of putting it? Trying to think through how AEB-L compared to other stainless like R2.