HOW TO CHOOSE A KNIFE SET

Forged knives

Forged knives are manufactured individually using high heat and pressure to form the knife into shape. One can usually identify a forged knife by the “bolster” which is the thick piece of steel between the handle and the blade. The bolster provides heft to the knife and acts as a safety feature, providing a buffer between the handle and the blade. Forged knives are generally more expensive than stamped.

Stamped knives

Also known as flat heel knives, stamped knives are made using a cookie cutter process, where individual knife shapes are pressed out of a large sheet of rolled steel. The knife shapes are then ground into their final form before being hardened and tempered, sharpened and polished. Stamped knives are generally lighter, thinner, and less expensive than most forged knives.

Stainless steel

High carbon, stainless steel is the most common material for modern kitchen knives. They’re resistant to stains, discolouration and corrosion, however they do require regular sharpening for optimal performance. 

Ceramic

Ceramic blades do not require sharpening at all and will not rust or corrode over time. They are one of the hardest blades available, but they are brittle and can break if dropped on a hard surface. For this reason, they’re not recommended for cutting through bone or frozen foods.

Damascus

Japanese style layered steel blades have a very hard core that can be sharpened to an exceptionally sharp and durable edge. The layers that surround the core provide stain resistance and strength.