FORGED VS STAMPED KNIVES comparison lets us know which knife we can choose for our kitchen.
To figure out if your knife is forged or stamped requires some investigation.
Stamped knives made in Asia (China or Japan for example) are generally not comparable with the quality you get in Europe or North America.
A good rule of thumb is: If the price is too good to be true, then it is likely that the knife was stamped and not forged.
Most likely, you will pay a 50$ to 400$ for a decent knife.
Forged vs Stamped Knives
In addition, most people have an emotional preference for forged knives.
Stamped knives are usually only mass-produced and may not be as finely detailed as forged one.
– A stamped knife has been cut from a sheet of metal with a press that rolls the metal into shape – it is similar to a cookie-cutter cutting out cookies.
– A forged knife starts as a large piece of steel, much thicker than a stamped knife, and is cut with large shears, shaped by heat treatment, and tempered in an oven or other heating medium.
Stamped knives require less time to make, but the metal is usually of poor quality.
The stamping dies used on some cheap knives may be worn out on one side, resulting in asymmetrical sharpening.
In China, stamping is a fast way to produce low-quality knives that are then finished by grinding and sharpening in small workshops.
The grind marks on cheaper stamped blades tend to be wavy.
Stamped blades with grind marks resulting in a smooth surface indicate better steel and craftsmanship.
The majority of forged knives are handmade.
Forged knives tend to have a better fit and finish, resulting in a higher-quality knife for the same price as a stamped one.
Finally, forged knives tend to be made from high carbon steel Forged blades do not contain residual weld flash which makes sharpening easier and reduces the chance of rusting.
The handles on most forged knives are fitted and pinned, rather than riveted, resulting in better quality and durability.
Higher quality knives usually have handle materials such as wood which can be sanded and maintained to provide a tight fit with the tang of the blade.
Cheaper knives have handles made from hollowed-out wood, plastic or other materials that cannot be repaired.
TIP: In general, the more expensive a knife is, the better it will be.
A cheap stamped knife may suit your needs for occasional camping and kitchen use – but don’t depend on it to stay sharp through heavy use.
Hi, This is Sophia Ava, author of many books about Knives that uses many chefs in their shows, received my MFA in Creative Writing from Mills College is a famous Chef. Born in Oakland, California.As a expert chef i have written blogs and knives reviews that i tested by my own with the partnership of famous brands for their famous knives. With my well researched artilces and reviews about knives you can make your kitchen life easier.