We all want everything to be handy and available in the kitchen. This includes all the ingredients and cooking utensils we need or want. The taste of the food we enjoy at the dining table always depends on the preparation, which involves the use of knives. What types of knives do you have a home?
When it comes to knives, your choice would usually boil down to two: stamped or forged. Stamped knives are usually made from high-grade steel sheets that a U.S. steel service center ships along with other blank steel. Knives are then cut from it like you would cut cookies: tempered, hardened, and finished.
Forged knives are usually made from a piece of steel through the process called hot drop-forging. The steel is heated and hammered down to form the shape of the blade.
The Main Difference
Oftentimes, forged knives are thicker and heavier than stamped knives. It has a full tang running through its handle and a bolster in the middle. The tang and the bolster are not only there for the weight; they also add balance to the knife.
Due to the pounding and tempering process, many people believed that forged blades are stronger than their stamped counterparts. It is primarily because the pounding and tempering process helped rearranged the molecules of the steel. Forged blades often keep the edge longer than stamped ones.
If you want flexibility from your blade, stamped is the way to go. It is thinner and more lightweight because it has no bolster. Since it is made with a simpler and often automatic process, it is usually cheaper than forged type.
Which is Best for Your Kitchen?
For sure, they can both cut through anything in your kitchen. Some prefer the weight and balance of forged knives because it helps when making heavy cuts. You don’t need to apply a lot of force or pressure when cutting because the weight does that for you. The weight also makes it easier to rock when mincing spices.
Forged knives are also better when it comes to precision cutting. Its sturdy blade does not go to unintended directions when you cut firm objects as super thin stamped knives tend to do. This allows you to make accurate and precise cuts of meat, vegetables, and other ingredients.
On the other hand, chefs find stamped knives lighter and this helps reduce the fatigue of the hands when cutting for extended hours in the kitchen. Thinner and more flexible blades are also better when it comes to cutting between bones.
When it comes to choosing what’s best for your own use, it all boils down to your personal preference. If budget is the issue, stamped knives are often cheaper. On the other hand, if you want the blade to last longer, forged is always a better option. Your choice will also depend on your purpose, food preferences, and skill level. If you want to get all the benefits, it’s better to have both knives in your kitchen.
