on the stamped knife vs forged knife... i've spend time not only using, but also inspecting both with knife experts and metalurgists in japan. There are some pretty good stamped and/or stock removal knives being produced now days with heat treatments that easily put them on par with some of the best forged knives i've seen.
would someone mind listing some examples of popular stamped knives? im just curious which knives are being discussed here.
Stamped and stock removal are not the same thing. I'm wondering if perhaps what you guys call stamping is actually something else. I used to melt down 50-100 tons od stampings per day for about 5 years, including knife blanks. I'm pretty familiar with the chemistry. Not saying you're wrong but your observations don't match my observations.
Surely makers of high end stock removal knives (e.g. the Sakai layzors) are working with stock which has already been machine forged?.
We are not talking here in absolute terms, are we? When you have a handle with components (one piece construction vs scales) that will not separate and create gaps and the handle from inside is filled with epoxy that can move with the movement of the wood without cracking, in my world that would be a pretty sealed handle. The joint between the handle and bolster are sealed with epoxy.
On microscopic level there always will be voids and gaps for bacteria to hide, so if that what you mean by impossibility of bacteria-free environment, I would have to agree with you.
By the way, you would have to sterilize your knife with a metal handle for it to be completely bacteria-free.
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