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Main Boards => Hunting Knives and Crafters => Topic started by: skullworks on April 29, 2010, 09:46:00 PM

Title: Kitchen knife handles?
Post by: skullworks on April 29, 2010, 09:46:00 PM

I have a set of Seki City butcher type kitchen knives that I picked up. Curious what you all thought would look good. I have plenty of dyed maple burl in different colors, black ash burl, bocote, ebony, walnut and a bunch of other kinds...some stabilized some not. Maybe a ombo with some ebony? Let's hear some ideas!   :D

Title: Re: Kitchen knife handles?
Post by: Bobby Urban on April 30, 2010, 07:08:00 AM

Because kitchen knives can take on some serious abuse by sitting in water, ending up in the dishwasher etc...  I think something stabilized or a micrta would be best.  I have used osage with good results as well.  Show us the blades?  I love to make kitchen knies because they get used weekly in my house, if not daily.  This compared to 1/2 dozen times or so in a good season if they are a hunter.  

Bob Urban

Title: Re: Kitchen knife handles?
Post by: Wampus on April 30, 2010, 07:30:00 AM

Always liked the Japanese chef knives with the combo of buffalo horn bolster and rosewood or sandlewood or ebony.  Not sure how practical it is.

Title: Re: Kitchen knife handles?
Post by: JohnHV on April 30, 2010, 08:57:00 AM

I made one with purpleheart and buffalo spacers.  Been using it daily in the kitchen for a couple of months with no problems.  Used a Tru-oil finish.  I make a point of NOT putting my kitchen knives in the dishwasher though.

Title: Re: Kitchen knife handles?
Post by: skullworks on April 30, 2010, 04:19:00 PM

Thanks for the input. I have some stabilized Koa that I thought might look nice...maybe with some ebony...the blades already have stainless bolsters.

Title: Re: Kitchen knife handles?
Post by: Ragnarok Forge on April 30, 2010, 05:20:00 PM

I would use the stabilized woods and still not put them in the dishwasher.  The constant heating and cooling it tough on the wood even when stabilized.  Plus the plasticized wood won't be a good growing surface for bacteria since it is plastic in nature.

Title: Re: Kitchen knife handles?
Post by: OconeeDan on May 01, 2010, 08:36:00 AM

If it will see dishwasher use, use only the best epoxy you can find, and a synthetic handle material like micarta, G10, or similar.
Anything else will likely not last.
Handwashing is different, would be best to stay with stabilized or dymondwood type material.
Dan