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2torial #0505:
Learn2 Choose a Kitchen Knife
(Continued)
 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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