Forged vs Not

[morgaj1]

I've seen some folks make a big deal out of forged vs. stamped knives, particularly as it relates to kitchen knives (Wusthof vs. Forschner). I've noticed that a lot of custom knives (utility, skinner, etc.) are made by material removal. Is there any forging in the making of these knives? If not, why not?

 

[sams]

I have found good and bad in both, in forged and stock removal. My opinion, it is the method of tempering the blade that makes a difference.

 

[cbach8tw]

Big chris I believe said that stock removal also makes a great blade, heat treat is essential.

 

[Bo T]

In the preparation of steel for these blades there is usually a step where the steel is hot rolled or hot stamped into billets. This is a forging process. I am not familiar with all steels so some might have different steps for preparing the steel. A stock removal process takes steel that has been shaped close to the dimensions of the blade and pre annealed or spheroidized to make it easier to machine. The craftsman then shapes the blade to near finished shape and either heat treats it or sends it out for heat treatment.

 

[me2]

This sounds like a simple question, but it's really not. First, some kitchen knives with bolsters are not as forged as one might like to think. The bolsters are welded on then polished and shaped with a grinder. Second, there really isn't any difference between a forged and stamped kitchen knife just because of the forging or stamping. That's a marketing thing. Third, many of the high end custom knives are made of steels that are extremely difficult to forge. Any of the SxxV, Elmax, etc. steels are not economical to forge when proper thickness sheets are readily available. Finally, unless you're into investment cast 440C, all steels used for knives are given thorough shaping by hot rolling from the mill.