| When choosing a knife there are so many | | | | easier to sharpen but not as balanced or as |
| different elements that need to be taken into | | | | strong as forged ones, but can still be of good |
| consideration. Whether they are fully forged or | | | | quality. The name comes from the process |
| stamped is one of those. Below is a brief | | | | where a sheet of metal is stamped out with |
| description of the differences between forged | | | | templated cutters, and this process enables them |
| and stamped knives, with a good rule of thumb | | | | to be less expensive than forged knives. The |
| being that the fully forged knives will most likely | | | | steel sheets are then cut into the shape of a |
| be more expensive. | | | | blade. Stamped knives are either hollow ground or |
| | | | | edged, with the hollow ground being the longer |
| Forged Knives | | | | lasting of the two knife types as they will retain |
| | | | | their edge for longer. While these knives are easy |
| It is generally considered forged knives are the | | | | to sharpen they generally do not hold their edge |
| highest quality knives on the market. They take | | | | for as long as forged knives. Knife manufacturers |
| great craftsmanship as the process involves | | | | who knives are forged: |
| extreme heat and hand moulding to create the | | | | |
| finished article. The blade, tang and bolster are | | | | Stellar James Martin |
| one piece of steel and are hammered into knife's | | | | Sheffield Richardson forme |
| shape, with the handle being either riveted or | | | | Sheffield Richardson Entertain |
| welded onto the metal. Following the process of | | | | Sheffield Richardson Fusion |
| heating and cooling, the forged blade is ground to | | | | |
| create a full taper to the cutting edge. They are | | | | This is just one factor in the differences in kitchen |
| popular with chefs for being better balanced, and | | | | knives. As said earlier, fully forged knives tend to |
| for the extra flexibility and durability they offer. | | | | be more expensive and at the premium end of |
| Knife manufacturers who knives are forged: | | | | the knife range, as the process is also a longer |
| | | | | one and follows the more traditional knife |
| Zwilling JA Henckels | | | | manufacturing process. However, as technology |
| V. Sabatier | | | | has improved and different blade materials have |
| Stellar Sabatier | | | | come about and tested there are many kitchen |
| Mundial | | | | knives which are stamped and of a very good |
| | | | | quality, whose edge will last and will be with you |
| Stamped knives are lighter, more flexible and | | | | for many years. |