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FAQ
Forged knives are crafted from a single piece of metal, offering a seamless transition from blade to handle and typically include a bolster. They have higher carbon content, making them harder and maintaining sharpness longer, but they are heavier and more challenging to sharpen. Stamped knives, on the other hand, are cut from a steel sheet, making them lighter and easier to handle for extended periods. They are also easier to resharpen and provide excellent value for everyday use.
The flutes let air between food and blade, making what you’re cutting less likely to stick to the blade. Which makes chopping smoother, faster and more efficient. If you are a heavy user of your knives and need to sharpen them a lot, the straight edge would be a better choice.
If you sharpen so much that you get down to the flutes of the fluted edge blade, it will eventually interfere with your slicing edge. But this will probably only happen to professional chefs using the blade over a number of years.
Select smaller blades for versatility and agility, and larger blades for slicing bigger items like watermelon or pumpkins to reduce slipping and injury. Our carving knives come in standard and extra-wide widths. Extra-wide blades are ideal for carving large joints of meat like roast beef or lamb, offering more precision and power.
