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How Cutlery is Made
Cutlery is primarily made from steel, but the similarities end there. The quality of
the metal and manufacturing process determine the final quality for knives.
Manufacturing Methods
Blade Length
Knife Material
Forged
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A steel billet is heated to over 2000o, hammered into shape, hardened again
by heating, quenched, tempered, hand ground, and a handle is attached. The knife is then
polished and honed to a fine edge. Forged knives are the finest knives available. |
Stamped
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The knife is stamped from a roll of steel, hardened, quenched, tempered and ground. A
handle is then attached and it is polished and honed to a fine edge. |
Ceramic
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The knives are exposed to extremely high
temperatures and high pressure which produces a blade that is
stronger, lighter and sharper than steel. |
Full Tang
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The metal extension of the knife blade goes the full length of the handle. This
results in a well balanced knife that is less tiring and easier to use. |
Partial Tang
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The metal extension of the knife blade goes only 60-80% up the handle. |
Carbon Steel
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A soft steel that holds a very fine edge and is easy to sharpen. Carbon steel knives
will tarnish. They can also stain or rust if stored in damp conditions. |
Stainless Steel
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The stainless steel used to make knives will have a high carbon content that is
necessary to hold a fine edge. Stainless steel knives are stain and rust resistant. |
Ceramic
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Made with industrial grade Zirconium Oxide.
Ceramic knives are not susceptible to chemical corrosion and won't
rust. |
Cutlery Guide
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