I often replace handles on old kitchen knives for cutomers, and was wondering what folks would recommend as a basic, inexpensive wooden handle material that is also durable. In the past I have used maple and myrtle, because I had lots of scraps around. I usually finish them with several coats of Watco Danish Oil, and that seems to work. These are knives that the customer usually just wants a good, not fancy handle on a working knife. Has anyone tried red oak? Didn't some of the older knives have hickory handles? Anyone tried hickory? If so, where did you get it?
What are your experiences or suggestions?
Thanks,
Brome
What are your experiences or suggestions?
Thanks,
Brome