| 2TORIAL |
| Learn2 |
Choose a Kitchen Knife
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Step 1:
Assess the two types of blades
There are two common techniques used to make a kitchen knife blade: forging and stamping. - A forged blade is certainly the more elegant blade. It's generally used in the better knives available, and produces a heavy blade that's narrow at the edge, and widens to form a strong, thick back. When a blade is forged, a piece of steel is heated, and then shaped. A bolster is formed to protect your fingers and, most often, a full "tang" that extends through the handle is created.
- A stamped blade, on the other hand, is cut from a sheet of steel. The lightweight blade is usually the same thickness from edge to back. Any bolsters are formed by the handle, and the tang generally does not extend through the handle. Although there's at least one manufacturer of good quality stamped knives out there, for the most part you'll find these blades used in cheaper, serrated "never sharpen" models. It's obviously a less expensive way to make a blade.
In the past, harder stainless steel was not as desirable as softer carbon steel, because it was very difficult to sharpen. However, carbon steel stains easily and tends to rust, so "high carbon" stainless steel was developed. This is a steel that is easily sharpened, yet stays nice and bright. It's used in most high-quality knives on the market.
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