![forged in fire kitchen knife forged in fire kitchen knife](https://i.ebayimg.com/images/g/p7kAAOSwAVhe3Z1d/s-l640.jpg)
– basically everything you can buy on the market – all feature steel that was forged at the foundry.
![forged in fire kitchen knife forged in fire kitchen knife](https://i.imgur.com/cfm8GRa.jpg)
Which is why production knives like Spydercos, Kershaws, Cold Steels, etc. So knives that are not forged are really weak? Without going through the specifics of this process, basically, if you take steel, cast it, and don’t forge it into shape using rollers or whatever process you’d like to use, then the tensile and fatigue strength will be impacted greatly. You’d end up with a pretty weak knife. In the process of forging a knife, you redistribute material around to improve the properties. When steel is poured into a mold, it will need to be formed into shape, after which the end result will be manipulated to create a sense of homogeneity which, as I’ve already explained, is what forging is (in layman terms). When steel is made, it is forged from the ingot after it is cast. Smithing is basically what people often mean when they say “knife forging.” We’ll get into this more later. While all knives are technically forged (and yes, that means the Spyderco or other production EDC knife you’ve got in your pack is also technically has forged steel), when people refer to “forged knives” they mean knives where a blacksmith has physically beaten the blade into shape with a hammer as opposed to ground away excess materials using abrasives or a CNC machine in a production process.