The chromium added to regular carbon steel is what makes it “stainless,” or less likely to corrode when exposed to acids in the food it is used to cut and chop. Stainless steel is the preferred metal to use when making kitchen knives. But Wusthof’s forging process is so good that there is still an appreciable difference between the two, making their forged options worth the extra expense. Technological advancements in the manufacturing of the stamped blades means there is less difference in the durability between forged and stamped versions now. The less-involved manufacturing procedure results in lower prices for stamped blades over forged ones. Stamped versions are quite literally stamped out of a sheet of stainless steel, with heat treatment and tempering occuring afterwards. The heating process literally changes the molecular composition of the metal, making it harder and stronger. There are two kinds of knives: forged and stamped.įorged models are made from individual pieces of steel, heated and hammered repeatedly as they are shaped into blades. To understand what makes this brand so popular, even among professional chefs, we need to have a brief lesson on knives in general. The company produces seven different models. This company began manufacturing their products in Solingen in 1814, and the 200-year-old family-run enterprise is still in operation there today, by the seventh generation of the same Wusthof family. Several of the planet’s most well-known kitchen knife makers got their start in this medieval town and still call the city home today. Solingen, Germany is famously known, at least in some circles, as the knife-making capital of the world. Some of these may be affiliate based, meaning we earn small commissions (at no additional cost to you) if items are purchased. We occasionally link to goods offered by vendors to help the reader find relevant products.
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