Forged vs Stamped Knives | FSW Restaurant Supply
Every piece of commercial cutlery is constructed using one of two methods, forging or stamping.
Choosing Between Forged or Stamped Knives
Forged KnivesForging is a steel shaping method that has been used for hundreds of years. The process begins with a metal bar, also called a billet or blank. The bar is heated to near melting point and hammered into the desired shape. Modern forges use a hydraulic hammer press to pound the steel into a die or mold. Once shaped the knife goes through up to 40 additional steps to create the final product.
- More expensive than stamped knives
- Blade is thicker and heavier than stamped
- Has a bolster between the heel and handle
- Considered superior in both strength and balance
Shop Forged Chef’s Knives
Stamped KnivesStamped knives are created by passing a steel sheet under a hydraulic press. The press cuts the desired shape out of the metal, similar to how a cookie cutter cuts shapes in dough.
- Do not have a bolster
- Less expensive than forged knives
- Blades are thinner and lighter than forged
- Full tang blades tend to be poorly balanced
Shop Stamped Chef's Knives