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FAQ
Frequently asked questions
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.
Fluted blades create tiny air pockets between the blade and the food, so slices release more easily and stick less. That can make cutting smoother and faster. If you sharpen your knives often, a straight-edge blade may suit you better because you can re-sharpen it more times. If you want easy release and cleaner slicing, fluted can be a great pick.
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.



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