Kitchen Knife Handle Material

[Doug Adams]

Hi,
I am going to make some kitchen knives. Don't want to use wood so they will not have to reapply coating and such later on. Was thinking about corian, paper or linen phenolic. What would be good to use?

thanks,
Doug
JN. 3:16

[J. Doyle]

I think maroon linen micarta makes really nice and classy handles for kitchen knives.

When I get around to making my wife a set, that's what I will use.

[Ed Tipton]

I have used Corian with good results. I have extensive supplies of both materials, but the Corian works really well and is totally impervious to water and most everything else around the kitchen.

[Ed Caffrey]

Either are good choices....personally, I would choose the micarta over corian....only because corian is somewhat fragile, and if you every drop it on a tile or hardwood kitchen floor, it will very often chip or crack.

[ARCustomKnives]

My vote goes to micarta or g10.

[Julie Coffey]

What about UHMW or cutting board material?

[Doug Adams]

Thanks for the info everyone. Are yall talking about paper or linen on the micarta?
Doug
Jn. 3:16

[Doug Lester]

You know, wood has been used in kitchens and other wet enviorments for a real long time and I really don't recall Dad refinishing any of my mother's knife handles for her. Part of the answere is the wood selection. Any of the dense oily woods should stand up well. They may not be dish washer safe but then the blade won't be either unless it's stainless. Anyway, dish washers are hard on knife edges. If you form the habit of using, washing, and drying the knives, by hand, after use there are woods that will hold up well. I'm not telling you that you should go with wood; use whatever you want. I just don't buy that wood doesn't make good kitchen knife handles.

Doug