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Jan 29, 2013 05:00 PM

Survey: Preference for Materials of Kitchen Knife Handles.

Do you prefer plastic handles?

Wood handles?

Metal handles?

Other handles:

A) Plastic
B) Wood
C) Metal
D) Others

This is about what you prefer to have for most of your knives, not what you currently have. Thanks for your input.

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    1. re: Chowrin

      Ditto for me. My Least favorite was a Global that I had briefly and sold on Ebay. I know a lot of folks love those knives but for the it wasn't a good fit.

    2. I quite like the Fibrox handles on the Forschner/Victorinox knives. Halfway between plastic and rubber it doesn't slip in your hand, even when covered in grease.

      For Japanese knives I quite like the wood handles. They also have enough texture and absorbency not to slip. Personally, I like the feel of the octagonal handles best.

      Speaking of Japanese wood handles, I was wondering whether people oil or wax them or just leave them as is.

      5 Replies
      1. re: mpad

        < I was wondering whether people oil or wax them or just leave them as is.>

        Depends. Some of my wood handle knives including Japanese knives are already sealed, so oiling them is pointless. For natural wood or close to natural wood handles, I apply tung oil -- which is a drying oil. The degree of oil I use depends on my need. I can put multiple application of oil to completely seal them, so I can partially seal them.

        1. re: Chemicalkinetics

          Does the tung oil change the feel or texture of the wood?

          1. re: mpad

            <Does the tung oil change the feel or texture of the wood?>

            It does. The first couple applications do not, but the more applications you apply, the closer it comes to feel less tough.

            Have you ever use a sealed wood handle or pakkawood handle? A fully tung oil handle feels slightly closer to these.

            1. re: Chemicalkinetics

              Thanks. Maybe I'll give it a try on one of my knives and see if I like it.

              1. re: mpad

                Yeah. It is not a one-time application deal. So you can apply one layer at a time and see if you like it, and stop when you think you get to the texture you like.

                I personally use natural tung oil, but you can use the tung oil with varnish.

      2. Not a fan of metal and haven't considered the "others". I like plastic on boning knives bc they feel more grippy with greasy hands and are easier to clean. Otherwise I prefer wood.

        2 Replies
        1. re: JavaBean

          Yeah, I have a Dexter-Russell Traditional boning knife (which means wood handle). After using it a few times, I wish I got the plastic one.

          1. re: Chemicalkinetics

            In retrospect, my handle requirements vary depending upon the knife & how I grip it.  On select knives like boning knives and heavy cleavers, i hold them as i would a hammer, so their handles need to feel secure and comfortable.  

            For other knives, i use a pinch grip and am more concerned about the finger choil and spine where the blade meets the handle.  Since, i'm not holding the knife by the handle, their handles don't need to do anything, but look decent. 

        2. I like the rosewood handles on my Russells, but the handle I like best is morado wood on my Lamson Sharp vintage fillet knife, for the shape as well as the material.

          1. Ho wood(magnolia wood).pakkawood,Rosewood,so wood I guess... :)

            I oil my wood(handles) pretty regularly,no different from oiling a wooden cutting board.

            2 Replies
            1. re: petek

              Are you just using regular mineral oil?

              1. re: mpad

                Are you just using regular mineral oil?
                I use Clapham's Beeswax salad bowl finish which is a combination of beeswax and mineral oil but regular mineral oil would be just fine.