Best handle material for Chef Knife?

Patrice Lemée

Patrice Lemée

Joined
Aug 13, 2002
Messages
5,703
...to be used in a professional kitchen environment that is.
Is wood still ok or should synthetic materials be used?

Patrice
 
I have never done a kitchen blade for a "professional" environment but I guess I would use Micarta or G-10. The ones I have done for home use have been stabilized woods.
 
It's what Scrap Yard uses for their knives. I'm not sure what other names it may go by or where it's available but it's impervious to liquids and stays grippy when wet. Try googling it and see what you find.
 
Yes I did a quick google before asking the question but was only finding stuff about Scrap Yard or Busse.
I guess it would be easier to go with G10 or micarta like kdcknives suggested.

Patrice
 
Hey Patrice,

Do you have the material you need? I have some of the margarita green G11 from James Todd (JatMat) I'd be please to share with you if you want.

All the best, Phil
 
No need buy. I can send a USPS priority flat rate box of 20 pounds to Canada for $25.95. Got anything you have extra of for trading? If so, you could just pick up the shipping cost for it to me. Maybe we should PM each other?
 
Sounds like Phil has it taken care of.
The best material for professional cutlery is Canvas Micarta. It is grippy, easy to grind and cut, and maintains its integrity in water. I use black and tan/brown mostly. Avoid white unless specifically asked for. I have made several hundred knives with it and never had one come back. Use top grade slow cure epoxy and Corby bolts for a lifetime handle that will pass food inspections. In a professional kitchen, the knives must not have any way food or liquids can get under the handle, and must be of a totally non absorbent material. This leaves out pinned on handles and most woods. For a truly rugged and food grade handle, use a mortised handle, dye the epoxy black, and use black canvas micarta with Corby bolts.

Safety Note:
Use a good respirator, and clean up the shop well after working with the G-10 and similar materials. The dust and fibers are really dangerous. Micarta is nasty smelling, but much less of a problem. Use organic vapor filters on the respirator when grinding it.
Stacy
 
Stacy
Have you used horse stall matt for any of your kitchen knives?
It seems impervious to water. It is grippy. I am not sure it can
be cleaned as well as micarta?!?
Thanks
Tom
So.Ga.
 
Tom the problem with horse stall matting is it tends to flex around the edges allowing food to get under the edge.

I've made several knives in use in pro kitchens with wood, all stabilized unless cocobolo or ironwood. There are several chefs I know that love dymondwood/pakkawood.
 
Thanks Stacy and Will. I will try Phil's G11 then but also keep in mind the stabilized wood since I don't like working with nasty stuff so much.

Thanks again, what would I do without you guys.

Patrice
 
I agree with Will , Ive made some out of maple, spalted beech, iron wood and lepoard wood. Dymondwood is very durable and has nice appeal to most people with the wide range of colors they have. I made my last 2 knives out of dymondwoood very durable stuff.
 
Yes, health laws vary.Best to check.
Some commercial kitchens will allow no organic handle materials. So plastic, Micarta, G-10/etc, and metal handles are the only choices. As nice as stabilized woods are, they still have grain and the ability to absorb liquids. Rosewoods, ebony,DI, and cocobola are pretty impervious to absorption, and have been used before, but things are changing, and there is less tolerance lately.
Stacy
 
I know this is a very old post, had to ask, would purple heart be a contender for a household kitchen knife handle? Or would it also be too porous?
Thanks.
 
Life is timely and came across this thread, Some of my early working knives i retired years ago due to being replaced by latest and greatest, handle failure, wood, and cracked plastic. Some are old french design that i am going to redo in G10, or african woods, osage or whatever. I think I will run a different color liner, use solid pins and west epoxy. Maybe 5 knives or so and a fork.
 
You must log in or register to reply here.
Back
Top