Who Makes The Best Kitchen Knives?

Before we start reviewing kitchen knives I think it is important to be able to identify the different parts of a knife so we will start there.

BLADE: The knife blade is build by either cutting the shape out from stamped steel or by forging. Forged knives are made from a heated bar of steel which is softened by the heat and placed into a mold. The steel is then pressed or beaten into the shape of the mold and any extra steel is trimmed. Next the knife is tempered, which is a series of heating and cooling steps used to improve the steels hardness and durability. Next the blade is sharpened, polished and burrs are removed.

Stamped blades are cut from sheets of metal that have been flattened and then are ground down to provide the proper shape of the knife being produced. With new technology both types of blade can be superior quality. The main consideration really needs to be how the knife feels in your hand when using it.

TANG: The tang is the opposite end of the knife from where the blade is and is what the handle scales are attached to. There are several different types of tangs available. The full tang is cut to the same shape as the handle and is the most secure method for attaching the handle to and is also the most durable. The Half tang is just what you expect and in many cases the tang is inserted into the handle. Most of these knives are cheaper and do not hold up as well.

My next post will include the remaining parts of a knife which are: scales, rivets, hand guard, butt, heel, return, spine, bolster, bolster lip, finger guard and of course the parts of the blade: Point, Tip, Edge and Heel.

The best rated kitchen knives are going to be in a wide price range but they will be the best performing for a variety of cooking uses. Please visit our website for free family favorite recipes and other useful information!