This article will help you with the fundamental decision of whether you want forged blades or stamped blades for your kitchen knives. There is a lot of misinformation going around when you are shopping for a new set of knives and it can be really confusing when all you want to do is slice or dice in style while preparing your food.

The whole myth starts with the idea that forged blades are inherently better than stamped blades. The idea behind this is that the steel molecules in forged blades align better and therefore give them better cutting properties. The fact is that this used to be true, but is no longer due to updated manufacturing processes. In the old days the only way to make steel was to forge it, now knife makers just go down and buy the steel pre-made.

This is where the fundamental differences between kitchen knives begin to form. Forged blades are again heated, struck into a knife shape, then ground and sharpened. Stamped or machined blades are cut or ground into a knife shape and then heat treated twice to align the steel frame. The first heat treatment begins at 1400-1900 degrees Fahrenheit, leaving the steel brittle but very hard. The second heat treatment hits the blades at 400-700 degrees reducing both brittleness and hardness, but in turn makes the blades more durable.

As you can see, the manufacturing processes are different, which leads to different knives. Forged blades tend to be much softer than stamped or machined blades, due to the lack of high heat treatment. The benefits of this are that it is much easier to sharpen at home, the knife will have a heavier feel, and you will have a bolster. The drawbacks are that it won’t be as sharp as a comparable stamped blade, and it won’t hold a comparable edge for as long. The Germans, who are the main manufacturers using the forged method, rectify this by sharpening at a 22 degree angle instead of the 16 degrees used by most stamped manufacturers.

The benefits and disadvantages of the stamped or machined blade are the reverse of those forged. You’ll have a much lighter knife without bolstering, unless it’s welded, which is extremely sharp and durable. You may also find it more difficult to sharpen it at home.

In the end, it all comes down to you, the consumer, and which knife fits you best. If you’ll be slicing a lot of vegetables and heavy meats, you may find German-forged Wusthof knives to suit your taste. On the other hand, if you do a lot of Asian-style cooking, high-end stamped Global knives or Shun knives may be the best option for you.