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FAQ
Forged knives are made from a single piece of metal, creating a seamless transition from blade to handle with a bolster. They contain more carbon, making them harder and sharper for longer, but they are heavier and harder to sharpen. Stamped knives are cut from a sheet of steel, making them lighter and easier to handle over long periods. They are simpler to resharpen and offer great value for daily 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.
Choose 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 normal and extra-wide widths. Extra-wide blades are perfect for carving large joints of meat like roast beef or lamb, providing more precision and power.
