| When it comes to buying kitchen cutlery, one of | | | | they have not been heat treated. As a result, |
| the first decisions you'll be confronted with is | | | | they are more easily sharpened at home, |
| whether you want forged or stamped knives. | | | | although they also tend to grow duller more |
| This distinction has to do with how the knives are | | | | quickly because the blade is worn down easier. On |
| made. There is a lot of misinformation out there, | | | | the other hand, realizing this, many manufacturers |
| as well as many opinionated knife collectors who | | | | of forged knives sharpen their blades to a more |
| will argue that one type is absolutely the best. | | | | durable 22 degree angle, rather than the 16 |
| The truth is, both forged and stamped knives | | | | degree angle used on many stamped knives. This |
| have the potential to be very good knives. | | | | is done in part to counteract the softness of the |
| The first step in deciding which type of knife is | | | | metal. |
| better for you is understanding how each knife is | | | | With a stamped knife, you can expect a thinner |
| made. In forged blades, the steel is repeatedly | | | | and lighter-weight knife that is extremely sharp |
| heated and shaped, then ground and sharpened | | | | and durable. The lighter weight can make a huge |
| into a cutting edge. The process requires | | | | difference if you spend hours in the kitchen |
| temperatures as high as 1900 degrees Fahrenheit. | | | | preparing a big meal. While the edge will remain |
| Stamped (or machined) blades are cut out of a | | | | sharp for a longer period of time, it can be |
| single piece of thin steel using a template. Then, | | | | somewhat difficult to sharpen at home because |
| the metal is heat treated to align the steel | | | | of the hardness of the steel. Although some |
| molecules, making the blade hard and durable. | | | | stamped kitchen knives say that they will never |
| Stamped knifes can usually be identified by the | | | | need sharpening, all knives will eventually need to |
| lack of a bolster, or extra piece of metal holding | | | | be resharpened. |
| together the handle and the blade. | | | | When it comes to kitchen knives, the sharpness |
| One of the many myths about knives is that | | | | of the blade will make a world of difference. If |
| forged blades are always better than stamped | | | | your knife isn't sharp, it can quickly turn cooking |
| ones because during the manufacturing process, | | | | into a chore. Blade sharpness is largely dependent |
| the steel molecules become better aligned to | | | | upon the material quality and craftsmanship of the |
| create a smoother blade on a microscopic level. | | | | blade, although the type of process used to |
| However, with modern manufacturing methods, | | | | create the knife is also a factor. Forged knives |
| this is no longer the case. Both types of knives | | | | are a good choice for those who do a lot of |
| have the potential to be very strong, durable, and | | | | chopping of fruits and vegetables, as their |
| smooth-cutting. | | | | weightier handles give the knife better balance. On |
| So, what is the difference between forged and | | | | the other hand, cooks tend to favor stamped |
| stamped knives? First, forged blades are often | | | | knives when they need precision cutting. |
| softer metal than the stamped blades because | | | | |