Shenzhen brilliant industry Co.,ltd

Knife construction

Dinner knives in particular vary dramatically in weight from set to set depending on how they’re constructed. Since finding a comfortable weight is such an essential part of selecting flatware, it’s important to understand how knives are made so you know what to look for.

Knife blades are usually made of 13/0 stainless steel and are either stamped or forged, just like a chef's knife. 

Some knives are also constructed with hollow handles, which makes them lighter and more balanced than those made from a solid piece of metal. Here’s a brief rundown of how knives are constructed for flatware.



Stamped knives

Stamped knives, as the name suggests, are cut or stamped from large sheets of steel, in a process called “blanking.” Roberts explained that after the knives are punched out, the blades are rolled or “work hardened” to strengthen them before further refinement and polishing. It’s easy to spot a stamped knife because the handle isn’t that much thicker than the blade, and the knife is very lightweight. Sometimes the blades can be so thin, you can wobble them slightly with your finger. Stamped flatware is usually made of 18/0 stainless steel, and it’s the cheapest to make. It’s the type of flatware you can find at most diners and hospitals. We recommend avoiding stamped knives for home use.

Forged knives

A forged knife is made from a single piece of steel, called a rod, which the maker heats to an extremely high temperature and then pounds into shape using a high-pressure hammer. Forged knives are heavy since the handles are made from a thicker, solid piece of metal. The blades are also stronger and have better edge retention than stamped knives. That said, not all forged knives are created equal. According to Roberts, after the knives are forged and trimmed, “you’ve got to grind, buff, and tumble—there’s all sorts of processes to get the forge’s scale off.” The scale is the flaky surface that develops on the hot steel after forging; if it isn’t properly removed, the knives can be prone to pitting and rusting, especially if areas in the pattern have a lot of detail. When purchasing flatware, be sure to check that it’s evenly polished and free of rough spots that could make the utensils more susceptible to corrosion.


Hollow-handle knives

Hollow-handle knives are made from three separate pieces: the blade, and two half shells that make up the handle. The knife blade is forged like a regular solid forged knife, except it has a ¾-inch to 2-inch tang (the piece of metal that extends from the base of a knife blade into the handle). The two handle pieces are brazed or soldered together, which creates a hollow center. The handle is filled with epoxy or cement, and the blade tang is inserted into the handle and allowed to set and cure. “The hollow handle is significantly more expensive because of all of the process steps you have to go through to make it, versus one solid piece of metal,” Roberts told us. “So you won’t find a lot of hollow handles in the market.” Most of the testers for our guide to the best flatware who preferred heavier utensils were not fans of the hollow-handle knives because they felt too light. Others loved the hollow-handle knives because they were so well balanced. If you’re unsure what to get, we recommend holding both a forged knife and a hollow-handle knife side by side to see which one you like better.


Blade edges


Dinner-knife blades have different types of serrated edges or smooth edges. Roberts said, “The wavy edge serrated knives are for dual use and can be used to cut steak, etc.” Knives with a finer serration can cut through fibrous vegetables and chicken, but they’re not the best for cutting steak. If you eat steak often, you’re better off getting a set of steak knives . Manufacturers grind down smooth-edge knife blades to create the edge, so they may become duller over many years of use. One style of knife blade isn’t better than the others, so choose whichever is best for your eating habits.