8

I know the difference between the process of making these knives, but if you saw two knives -- one stamped and one forged -- how do you tell the difference simply by looking at them?

I guess you could also look up the brand and the model, but shouldn't there be a visible difference between the two types?

I read that if the knife has a bolster, it's probably forged, but that doesn't seem to be a very good indicator if you still can't tell for sure using that one criterion.

Any tips?

Improve this question

1 Answer 1

Reset to default
11

Stamped knives are stamped from a sheet of steel- therefore the metal is all one thickness (or thinness).

Forged knives will be thicker at the back and taper to the front.

So- a stamped knife will never have a bolster, a forged knife may or may not.

Improve this answer
4
  • Does it really matter if the the knife is forged or stamped as to how convenience it is to work with it?
    – Elazar Leibovich
    Commented Mar 17, 2011 at 10:53
  • @Elazar - absolutely. Forged knives are better balanced, less fragile, hold an edge better and can be sharpened. Stamped knives are inexpensive but are useful because they are more flexible. That said- the label "forged" is not what is valuable. Understand the differences and use what you like.
    – Sobachatina
    Commented Mar 17, 2011 at 12:07
  • 1
    With current manufacturing processes forged is not necessarily better than stamped: cooking.stackexchange.com/a/6161/1330
    – alexandrul
    Commented Jun 14, 2012 at 20:18
  • 1
    Such taper will be found on good quality stamped knives too, made by (manual or automated) grinding. A properly made stamped knife can be sharpened too :)
    – rackandboneman
    Commented Jan 20, 2017 at 9:47

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.