Wood handles

[Falconhoodknives]

I am making a chefs knife with a wood handle, any recommendations on the wood type? Also what is the best oil to cover them with?? Thanks!

 

[jimnolimit]

i would recommend you use wood that has been stabilized. as far as type of wood, that's whatever looks better to you.

 

[scott.livesey]

i use oak burl, spalted maple, and dogwood. i finish them with varathane brand water based polyurethane for floors. the finish is resistant to scratching and kitchen soap and bleach water. i have also used plain mineral oil, same kind you would use on a cutting board.
scott

 

[kalaeb]

[SUP][/SUP]Check out the burl source website. Fantastic stuff, most are stabilized and the variety is amazing. Mark Farley is beyond pleasant to deal with and will take care of you.

I have rehandled dozens of kitchen knives using his wood and never had an issue.

For finishing, recently I have been buffing with a black, then pink compound. For a high gloss finish I use Tru-oil followed by Birchwood Casey gunstock wax.

Realistically, if you are using well stablized wood, you can just hand sand to a 2k grit and call it good.

 

[macmiddlebrooks]

I'm fond of Ironwood, Ebony and Amboyna.