- Joined
- Dec 29, 2005
- Messages
- 41
I'm making my first set of kitchen knives and wondering others would share what materials hold up best for kitchen knives. I'm thinkng of using 3/32 440C Stainless flat geound with full tang for the blade and a stablized wood for the handles. Do you think the steel choice is good and will the stablized wood hold up under washing machine and or soap and water conditions?