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 Post subject: Are forged knives better than stamped knives?
PostPosted: Tue Sep 18, 2012 6:06 pm 
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Hi,

I am new to Asian knives have mostly owned German knives and have a question after doing some study on your web site.

I know most good German knives are shaped and made from a piece of forged steel.

From the appearance of most of the Asian knives in the photographs it looks to me as if they might be made from stamped cut metal rather than forged. My general thought is that the stamping method is not as good of a manufacturing process but I kind of think I am missing something in either the way the Asian knives are actually made or with regard to my thinking that the forged knives are better.

Can you please enlighten me on this subject? Am I right that the Asian knives usually made from stamped cut metal? If so, is the stamping process yielding as good a knife as one would end up getting with forged metal?

Thanks very much,
Bob



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 Post subject: Re: Are forged knives better than stamped knives?
PostPosted: Tue Sep 18, 2012 6:55 pm 
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All steel is forged.

With today's steel technology, knives made from sheets of steel are as good as knives made from bars.



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 Post subject: Re: Are forged knives better than stamped knives?
PostPosted: Wed Sep 19, 2012 8:03 pm 
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It absolutely does not matter how you get the knife into the shape you want--hand forging, stamping, cutting, grinding, whatever.

None of it matters because the heat treating happens afterward, so the steel is basically just ingredients when it is formed to shape.



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 Post subject: Re: Are forged knives better than stamped knives?
PostPosted: Wed Sep 19, 2012 8:04 pm 
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You may be seeing that they are often thin and have no integral bolster. This is not because they are cutting corners, it's a cultural difference.



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 Post subject: Re: Are forged knives better than stamped knives?
PostPosted: Thu Sep 20, 2012 7:46 am 
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I've seen some videos with the Knives being rough forged from barstock, and then put into a dye and cut out to the correct profile shape. That would also be stamped, but it has the forging background. I think as long as they use good steel, good HT, and take care when forging to stay in the heat limits, either method will work well.


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 Post subject: Re: Are forged knives better than stamped knives?
PostPosted: Thu Sep 20, 2012 7:02 pm 
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The Germans manufacturers perpetuate this myth as a selling tool that they are doing something special and their knives are "forged" implying that stamped knives are somehow cheap. I get this question sometimes from customers as you can see.



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 Post subject: Re: Are forged knives better than stamped knives?
PostPosted: Fri Sep 21, 2012 2:05 am 

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The bigger German manufacturers don't forge the blades any more. They heat strips of steel and upset only the bolster area, then they stamp out the knife. They look like forged knives, but only the bolster is forged. The blades are stamped out.

Hoss


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 Post subject: Re: Are forged knives better than stamped knives?
PostPosted: Fri Sep 21, 2012 6:45 am 
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The perfect Chef's knife, as told by every cooking teacher ever, who learned from a Wusthof/Henckels Rep:
It should have a giant belly and thick spine, because it is perfect, because it just happens to match the techniques developed by Chefs who learned to cook at the school Wusthof/Henckels gave free knives too.
It should be balanced perfectly. Which means an inch behind the bolster, that way it naturally falls away from the food, which keeps it safe from the knife.
It should be made in Solingen.(And by that, they mean China, but with a logo of a company that pays taxes in Solingen, Germany).
It should be forged out of FreisenHoffen Iceburgen Deustchlander Steel. Which is 4114 Stainless.
It should be full tang, so it won't fly out of your hand when the scales pop off because you used the spine to stop a battle axe.
It should come with a giant block so you can always have a knife handy for those odd jobs that the chef's knife can't handle--Fish, Poultry, Beef, Tomatoes, Bread, Steaks, Fruit, Mushrooms, Garnishes, Stems, Packaging, Soft Cheese, Hard Cheese, Deli meat, Asian food, Trimming tasks, and anything "sticky"--other than that, they can do anything!


Boy I love German knife companies.



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 Post subject: Re: Are forged knives better than stamped knives?
PostPosted: Fri Sep 21, 2012 12:07 pm 
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HAHAHAHAHAHA!! Great read Eamon!


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 Post subject: Re: Are forged knives better than stamped knives?
PostPosted: Fri Sep 21, 2012 8:31 pm 
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LMBO!! That's funny!



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