When it comes to buying kitchen cutlery, one of the first decisions you'll be confronted with is whether you want forged or stamped knives. This distinction has to do with how the knives are made. There is a lot of misinformation out there, as well as many opinionated knife collectors who will argue that one type is absolutely the best. The truth is, both forged and stamped knives have the potential to be very good knives.

The first step in deciding which type of knife is better for you is understanding how each knife is made. In forged blades, the steel is repeatedly heated and shaped, then ground and sharpened into a cutting edge. The process requires temperatures as high as 1900 degrees Fahrenheit. Stamped (or machined) blades are cut out of a single piece of thin steel using a template. Then, the metal is heat treated to align the steel molecules, making the blade hard and durable. Stamped knifes can usually be identified by the lack of a bolster, or extra piece of metal holding together the handle and the blade.

One of the many myths about knives is that forged blades are always better than stamped ones because during the manufacturing process, the steel molecules become better aligned to create a smoother blade on a microscopic level. However, with modern manufacturing methods, this is no longer the case. Both types of knives have the potential to be very strong, durable, and smooth-cutting.

So, what is the difference between forged and stamped knives? First, forged blades are often softer metal than the stamped blades because they have not been heat treated. As a result, they are more easily sharpened at home, although they also tend to grow duller more quickly because the blade is worn down easier. On the other hand, realizing this, many manufacturers of forged knives sharpen their blades to a more durable 22 degree angle, rather than the 16 degree angle used on many stamped knives. This is done in part to counteract the softness of the metal.

With a stamped knife, you can expect a thinner and lighter-weight knife that is extremely sharp and durable. The lighter weight can make a huge difference if you spend hours in the kitchen preparing a big meal. While the edge will remain sharp for a longer period of time, it can be somewhat difficult to sharpen at home because of the hardness of the steel. Although some stamped kitchen knives say that they will never need sharpening, all knives will eventually need to be resharpened.

When it comes to kitchen knives, the sharpness of the blade will make a world of difference. If your knife isn't sharp, it can quickly turn cooking into a chore. Blade sharpness is largely dependent upon the material quality and craftsmanship of the blade, although the type of process used to create the knife is also a factor. Forged knives are a good choice for those who do a lot of chopping of fruits and vegetables, as their weightier handles give the knife better balance. On the other hand, cooks tend to favor stamped knives when they need precision cutting.