First I noticed that I need a new paring knife. Then I decided that my chef knives are a bit crappy as well. Now I would like to buy a decent one of each. In my experience usually I didn’t regret paying the price for higher quality items but on the other hand I’m a poor student and my budget is limited.
How big is the difference between a stamped and a forged knife of the same brand?
In your opinion, is the difference worth the extra expense?
Do stamped brand-name knives make sense at all?
I would be perfectly willing to pay more for a significantly better product, but without a real benefit the expense would be hard to justify for me. That’s why I look for more informed opinions.
There are excellent stamped knives made these days. In terms of a paring knife,where a very thin, even section is desirable,a stamped knife is preferable.
For a chef knife,length being between 6"-10",forged is better. The spine of the knife has thickness sufficient for rigidity and good handle attachment.
None of my knives are the same brand,so can’t comment there. If you have any access to yard sales,flea markets and the like,good knives can be had for cheap-especially carbon steel which are in disfavor.
I believe, for kitchen knives, forged vs. stamped is not really important. The difference has to do with strength, and that isn’t an issue in the kitchen. Other things are more important.
How does it feel in your hand? Does it fit you? Is there room between the handle and the board for your knuckles?
Does it have a full tang (that is, does the blade steel go all the way to the end of the handle?) If not, the tang may loosen or even break.
The gee-whiz Japanese style knife with the dimples near the edge is a santuko. Sudoku is a puzzle.
Unfortunately I’m still not sure what I really want but that’s because my actual criteria are so hard to check in advance. Part of it is simple: broad “chef”-shaped blade, probably relatively short (for that type,) not too fragile, traditional styling preferred but not essential; Many knives match all that and would probably be sufficient. Unfortunately I am looking for something that is so good that even years from now I won’t desire something better. In my experience getting goods things has usually been worth it in the long run, even if it seemed like overkill at first.
For example I own wonderful scissors. That thing is just perfect, a true god among scissors. Yes, I could have bought ten others for that money, but this way the scissor problem in my life is solved once and for all and it feels great.
I prefer to think of them as scissors that will last the rest of my life and prove useful when I am stalking elk through the damp canyon forests around the ruins of Rockefeller Center.
scissors are a different story. Knives, though, you could buy a $2.49 knife from your supermarket and spend the money you have in a great sharpening iron (and learn to use it). That’s the best way to get great cuts every time (for me, at least)
Oops. Actually, I have two, in different sizes, and I always call them Sudoku as a private joke.
I’m pretty well set for kitchen scissors (shears?) Not only do we have my wife’s 30-year-old Cutco shears, but also her mom’s Cutco shears, possibly as old as I am.
A forged blade is thicker, and can be resharpened many times (I still have my grandpa’s chicago cutlert knives-they are probably 60+ years old. Stamped knives won’t last as long, but can perform just as well.
Anybody know if the TV-special “Ginsu” knife is still made? Those were great knives!
