Natural wood and kitchen knives

[J HAMMON]

This is un-stabilized iron wood and zebra wood finished with Teak oil after about a year and a half of pretty steady use. Wash and dry after use...NO DISHWASHER...:grumpy:

 

[daizee]

Love that block of Zebra!

I was oiling some stuff up, and realized white oak really is my go-to material for scrap knives, and a lot were in one place at one time. These are all in the kitchen (actually distributed across two kitchens). The long integral is an old Wusthof that needed new scales.

 

[Alpha Knife Supply]

I wonder who Alpha knife supply was using...I got some of their stabilized oak and it was the most solid plastic and heavier than any others Ive gotten from K&G, WSSI, and some other shops

We primarily use K&G for stabilizing but we also send some to WSSI.

The reason our wood (and Steve's at SP) feel heavy is because of the way we finish the wood after stabilizing. We fill every pore and void on every block. After you fill the pores and voids the wood is much heavier. This is a time and labor intensive process, but IMO the results are worth it.

Chuck