A regular sharp knife would do the trick for those of you who use knives to cut, chop, and slice. What if we told you that the knife you use could either enhance or lessen your cooking experience?
Today, we’re here to talk about the difference between hand forged kitchen knives and machine-made kitchen knives.
What’s the difference between forged and stamped kitchen knives?
Cutting, slicing, or chopping the ingredients of a dish should be an enjoyable experience. Much of the convenience of preparing a dish revolves around a knife, if not other utensils and kitchen tools. This holds especially true when you want your food to look a certain way on the serving plate.
Is your food cutting experience linked to the knife you use? Let’s find out!
If you plan to buy a stamped or machine-made knife, you may find their sharpness decreasing over time. That said, the edge of a stamped blade depends on production quality. However, one ponders that hand forged kitchen knives are more expensive than machine-made ones; why?
A hand-forged kitchen knife is not flexible. The hand-forged blade can serve you for ages, constituted from unfaltering steel giving maximum durability, sharpness, and quality. They are solid and stable, making them easy to sharpen and are not quick to damage upon aggressive use. It is also immune to rusting, making it any chef’s preferred kitchen tool. Therefore, hand-forged kitchen knives do not come cheap as they offer quality above anything else.
On the other hand, a machine-made knife is more affordable because of its flexibility. However, this makes it harder to sharpen once the knife loses its sharpness. Furthermore, the steel sheet used to manufacture the knife will determine its quality.
How do you check the quality of hand-forged knives?
When checking the resilience of a hand-forged knife, look at the steel and where it is located. Check for any visible joining or welding, particularly in the knife's hilt. This is the weak point in the knife which determines whether or not you should buy it. Weak knives are likely to break if not bend at the joining point.
Another way is to feel the weight of the knife. The heavier it is, the better force you can apply, especially for solid foods like nuts, palm sugar, and fresh ginger.
Additionally, a high-grade quality knife tends to have a good balance. You can check by placing your finger at the finger grip at the hilt or blade-end of the handle; then hold the knife horizontally with the cutting edge down. If the knife is well-balanced, it will not fall off your finger; and these are the knives that make cutting easier, requiring less effort.
Consider SokoPM’s hand-forged kitchen knives made from high-carbon stainless steel with a firm wood handle and a 7" blade and 4mm thickness. It’s the perfect knife for easy cutting through meats, vegetables, or whatever else needs dicing on your chopping board.