The stamped vs forged knives debate rages on. I contend stamped cutlery is as good as forged cutlery. However a new definition is required. It is necessary because when one looks at the typical cheap stamped knives offered at your local grocery store, they do not compare to the higher quality forged knives. Yet, there is plenty of high quality stamped cutlery that out-cut forged cutlery. A new class definition of knives is required to better make the distinction.
Cooks and chefs often argue about stamped vs forged knives. I cover it in detail on my kitchen knives website: www.YourCutleryHelper.com. The issue boils down to an understanding of quality vs preferences. While some may prefer a heavier knife or a more hand crafted knife, it does not mean the knife is higher quality. Kitchen knife quality is about the steel, handle, and edge, all of which are proprietary to the manufacturer.
As a brief review, forged cutlery is generally thicker, heavier, and require more labor intensive crafting vs stamped knives. Stamped cutlery is lighter, thinner, and cut out of sheets of steel. Technology and new manufacturing processes help confuse the issue between stamped vs forged knives. Forged cutlery today is often manufactured from stamped steel. New technology and manufacturing processes blur the distinction in the stamped vs forged knives debate.
In his book “An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives,” Chad Ward argues the need for a new definition of cutlery. Since many high quality stamped knives can perform as well if not better than forged knives due to new technology and manufacturing processes, this new class of cutlery he calls “machined” knives. Machined knives are stamped knives, often having bolsters welded on to look like a forged knife, and have similar heat, cold, and edge treatments as forged cutlery.
If a stamped knife looks like a forged knife, acts like a forged knife, and behaves like a forged knife, but isn’t forged, what is it? Chad Ward correctly suggests we call it machined. And machined is an excellent term because that is exactly what is done to it to make it perform like a forged knife. The cutlery has been machined.
The Victorinox Fibrox line of kitchen cutlery is an excellent example of high quality stamped knives. One of the best-selling lines for MAC is the MAC Superior line of kitchen cutlery. Often used by chefs, MAC Superior knives, like Victorinix Fibrox cutlery, fall into this new class of kitchen cutlery, machined cutlery. There are many more examples of these high quality stamped knives that are machined.
I’m sure the stamped vs forged knives debate will continue. I suggest anyone arguing one way or the other to please consider what the argument is all about, a quality issue or a preference. Regardless, when looking to buy a quality kitchen knife, please dismiss the marketing hype and focus on what you prefer in a quality kitchen knife. It doesn’t matter if it is stamped or forged.
About Mark Jala
