Interesting.
The knife that never seems to leave my cutting board here at home is a prototype of my 6" chef. When I made it I was doing a lot of oak handles, and using teak oil. I noticed that the teak oil was just sitting on the surface of the wenge when it was sanded to 400 for a working finish, so I skipped it for the next batch.
What I'm getting at is that without ANY added finish, besides the oils it picks up in use, this handle appears to be completely stable, has just a bit of grip (smooth and polished isn't ideal for a working knife) and has gone to a nice even dark brown.
I think it's ideal for working kitchen knife handles as is.
If you're doing a gift or perhaps a collector knife that won't be used much, that's a different matter.