Support BladeForums! Paid memberships don't see ads! Hey guys! I'm trying to find out what your preference is re: knife handle materials for kitchen knives. I'm especially interested materials that can be CNC cut rather than animal horns/bones etc because they aren't sufficiently standardized to be CNC'ed So, with that, if you were in the market for a cooking knife (chef, santoku, bread, paring, etc), would you prefer your handles to be made from: 1- Stabilized wood 2- G10 3- Micarta 4- Richlite (environmentally friendly) I've included a poll so you can vote, if you want. I'll publish the anonymous results if you guys want me to. Thanks so much!