Antler for a kitchen knife?

PEU

PEU

Gaucho Knifemaker
Joined
Aug 6, 2006
Messages
1,164
What do you guys think?

a NO-NO?
Nice but...?
Give it a try :)

The idea is not to have the soft core exposed, only calcium shell.


Pablo
 
I wouldn't worry about it in the least. Stag antler has been used for generations and I've never heard a worry about it. I don't know that it's dishwasher-safe, but I wouldn't worry about using it on a kitchen knife.
 
I'll likely make a kitchen knife for myself one day with an antler handle. It will never be machine washed. I always clean my knives after use, dry immediately and then put them away - even my "stainless" knives. It's a poor choice for a chef who won't do these things to care for their knife properly, especially if with lower chromium blades. You might want to consider using a sealer of some kind as it's a fairly porous material. It's also a personal thing - who will use the knife? Would they appreciate the esthetic? Are they a hunter?
 
I wouldn't say it's necessarily a no-no, but you might think about sealing it so that it's a little easier to clean the handle, as to not harbor a lot of bacteria.
 
What you might want to think about is how a kitchen knife handle is made versus how, say, a hunting knife handle is made. And think about why they are different... how does a chef hold a knife? How does a hunter hold one? Why do they use the knife differently?

On thing about stag antler... it is naturally irregular.
 
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