BLADES OF STEEL:FORGING THE BONDS OF CULINARY EXCELLENCE
Originally published by Tramontina USA
A knife is a knife is a knife… right? Well, not exactly. Generally, there are two different kinds of culinary knives:
Forged
Forged blades come from a single piece of premium high-carbon stainless steel that’s heated and pounded into mold, compressing the steel with intense pressure.
After it’s formed, it goes through multiple refining stages to grind and hone the edge.
It’s also heated and dipped into an ice bath—a hardening process that gives you a long-lasting blade.
Stamped
Stamped knife blades are formed by stamping out a sheet of steel like a cookie cutter and adding a separate handle to the blade.
The process results in a thinner blade and a less balanced knife. They’re generally less expensive but not nearly as strong or long-lasting as a forged blade.
Why Forged is Better:
One single piece of stainless steel metal goes all the way through the handle in one solid form, called the “tang,” resulting in a really strong, sturdy knife.
Forged cutlery also has what’s called a bolster (a thick band between the the blade and handle), as well as a handle molded around the preset rivets (those cute little buttons on the side).
This, along with a crevice-free bonding system, is what gives you the sure safety, cleanliness, and perfect balance.
When you have a balanced knife that fits comfortably in your hand, you’re not going to have to work as hard to debone chicken or dice onions.
Whether you’re using your knives every day or once a month, it’s important to get the most you can out of them. Forged blades are designed to last a lifetime. And once you’re accustomed to an everyday knife that fits you comfortably (when you’ve really forged a special bond), it can be challenging and frankly, heartbreaking, to give it up if it loses its luster.