Which wood for kitchen use?

J

jawilder

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Jun 27, 2006
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My brother wants me to make him a few kitchen knives but wants wood rather than synthetics. He also wants it to be black. I was thinking of either African Blackwood or Ebony. I have a 2"x4"x3' piece of ebony a good friend just gave me and might use some of it for this project, but how well do you think it will hold up if oiled right?

Knowing him, it will set in the sink for a few days before getting washed. I can also imagine it will be thrown in a pot of water for a few days before being washed.

Should I try to convince him to go with G10 or Micarta instead?

Jason
 
If he treats the knife like you describe,use black micarta and corby bolts.
Stan
 
yep but no matter what handle scales they will not last forever treated like that

if you can find the book an edge in the kitchen its a great read on picking out and proper care of kitchen knives
 
Your best wood bet is going to be a stabilized something. However, I don't believe any wood, stabilized or not, will hold up to that kind of abuse.

Bolts would be a necessity.

Micarta would be your best bet.
 
Don't try and talk him into anything....just use black canvas micarta.
Once he sees how good it looks, as well as how it will hold up, he will be a convert.

Stabilized wood will be ruined by improper care almost as easily as untreated wood.
Ebony is far more prone to cracking and checking than African Blackwood. I only use ebony for accent wood and for laminating, unless there is a real good reason why blackwood won't be suitable.
 
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