Forged Kitchen Knife with Stamping Kitchen Knife

This article will help you decide whether your kitchen tool needs to forge a blade or punch a blade. When you buy a new tool, there will be a lot of error messages, when you prepare food, you want to do is slice or dice, which may be really confusing.

Myth All this starts from the fake blade that is inherently better than stamping the blade. The idea behind it is that the forged blade steel molecules are better aligned, thus giving them better cutting performance. The fact is that it was true before, but was no longer due to the updated manufacturing process. In the past, the only way to iron and steel is to forge it, and now the knife manufacturers have just stepped down to buy prefabricated steel.

This is where the key difference between the kitchen knife begins to form. The forged blade is again heated into a knife shape and then ground and ground. The stamping or processing of the blade is cut or ground into a knife shape and then subjected to two heat treatments to align the steel structure. The first heat treatment starts at 1400-1900 degrees Fahrenheit, leaving the steel fragile but very difficult. The second heat treatment strikes the blade at 400-700 degrees, reducing brittleness and hardness while increasing the durability of the blade

As you can see, the manufacturing process is different and leads to different The tool. Due to the lack of high heat treatment, forged blades are much richer than stamping blades. The advantage of doing so is that at home it is easier to sharpen the knife and the knife will have a heavier feeling that you will have an obstacle. The downside is that it does not look as sharp as a stamping blade, and does not keep a comparable edge as long as it is. As a major manufacturer of forging methods, the Germans corrected this by sharpening to a degree of 22 degrees rather than most stamping manufacturers using 16 degrees.

Advantages and disadvantages of stamping or machining blades In addition to welding, you will have a light knife, no reinforcement, very sharp and durable. You may be more difficult at home teeth.

Finally, all this comes down to your consumers, which kind of knife is right for your best. If you want to slice a lot of heavy vegetables and meat, you may find the German forged Wusthof knife is your favorite. On the other hand, if you do a lot of Asian-style cooking, the upscale global knife or knife may be best for you