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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
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