| This article will aid you with the pivotal decision of | | | | blades. |
| whether you want forged blades or stamped | | | | As you can see the manufacturing processes are |
| blades for your kitchen knives. There is a lot of | | | | just different which leads to different knives. The |
| misinformation going around when you're shopping | | | | forged blades tend to be much softer than the |
| for a new set of knives and it can be really | | | | stamped or machined blades, because of the lack |
| confusing when all you want to do is slice or dice | | | | of high heat treatment. The benefits to this are |
| in style while preparing your food. | | | | that it's much easier to sharpen at home, the |
| The myth all starts with the idea that forged | | | | knife will have a weightier feel, and you'll have a |
| blades are inherently better than stamped blades. | | | | bolster. The drawbacks are that it won't be quite |
| The idea behind this is that forged blades steel | | | | as sharp as a comparable stamped blade, and it |
| molecules are aligned better and therefore give | | | | won't hold a comparable edge as long. The |
| them much better cutting properties. The fact is | | | | Germans who are the primary manufacturers |
| this used to be true, but no longer is due to | | | | using the forged method rectify this by |
| updated manufacturing processes. In the old days | | | | sharpening to a 22 degree angle instead of a 16 |
| the only way to make steel was to forge it, now | | | | degree used by most stamped manufacturers. |
| days knife manufacturers just go down and buy | | | | The stamped or machined blade benefits and |
| the steel pre-made. | | | | drawbacks are in reverse of the forged. You'll |
| This is where the pivotal differences between | | | | have a much lighter knife with no bolster, unless |
| kitchen knives start to form. The forged blades | | | | welded on, that's extremely sharp, and durable. |
| are heated up again pounded into the shape of a | | | | You may also have a harder time sharpening it at |
| knife, and then ground and sharpened. The | | | | home. |
| stamped or machined blades are cut or ground | | | | In the end it all comes down to you the |
| into the shape of a knife, and then heat treated | | | | consumer, and which knife fits you the best. If |
| twice to align the steel structure. The first heat | | | | you're going to be slicing a lot of heavy |
| treatment starts at 1400-1900 degrees | | | | vegetables and meats you may find the German |
| Fahrenheit, leaving the steel brittle but very hard. | | | | forged Wusthof knives to your preference. On |
| The second heat treatment hits the blades at | | | | the other hand if you do a lot of Asian style |
| 400-700 degrees reducing both the brittleness and | | | | cooking the high end stamped Global knives or |
| the hardness, but in turn making more durable | | | | Shun knives may fit you best. |