Handle material - Horn - question

[oivind_dahle]

Hi all

Im very interested in kitchenknives, and during my search for the perfect knife, Ive really started to enjoy horn as handle material. However I have only tried musk ox.

Picutere of one on musk ox:
http://farm8.staticflickr.com/7087/7187338274_a6439208f7_b.jpg

The main reason is the grip, as it gets sticky (like glue) when wet. However Ive started to look at other materials like ram horn. Bill Burke got some really really nice ones, i.e.: http://www.bladeforums.com/forums/showthread.php/781645-260mm-sheephorn-gyoto

So here is my question:
Any difference between the types of horn, or purely looks?

 

[tatfiend]

Definite differences. Deer and related animals with multi prong horns shed them annually and grow new ones. Antelope, cattle, sheep, goats, water buffalo and other animals with unbranched horns do not shed and if the horn is removed it does not grow back. Cattle horn and related animal horn has an outer hard shell with a much more porous center that can be removed fairly easily as is done when making a powder horn. Multi branch type antlers are much less variable in density from outer to interior IIRC. More commonly used for handles and scales.

Neither type of horn is good in natural form for knives subject to dishwashers or handle submersion in water. I have a horn handle kitchen knife that I bought used at a salvation Army store and the handle is in poor condition due to water damage. Dishwasher cleaning I suspect. My decent kitchen knives are hand washed with minimal water exposure and immediate drying of the handles.

 

[liamstrain]

In my experience, Stag and other antler types do not get the same "stickiness" that many other horn types to. Whether that is due to their makeup, or the way they are typically finished (not as fine a polish and more natural jigging/rutting), I do not know.

 

[oivind_dahle]

Thanks

Im really satisfied with musk, but I might go for ram horn on some knives. Ill ask the maker about it