I had a customer from a few years ago, want to rehandle some fillet knives he commissioned. It is a very durable produce, but I dont see it much in the kitchen...
What are your thoughts?
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Normally, I'm iffy, but you did it with class. Nice job, Pierre!
Looks nice to me, Pierre. I'd still prefer some natural figured wood though.
My boss has a New West Knifeworks with a pakka handle. I'm not really a fan on a kitchen knife, but you made it look damn good Pierre. Nice work-as usual!
You made that one look great. No complaints from me.
Yes SIR, you made them look great!!!
I use it all the time on my round knives as a standard offering with stabilized woods as an upgrade. I love the stuff. It is super durable, good looking, easy to work, polishes up super clean and you've got a bunch of different color combinations that can appear natural to psychedelic. According to some of the old masters, the reason that Dymondwood got a bad wrap was because it was associated with Pakka wood which was the first acylic impregnated colored laminate. Apparently some of the older Pakka wood had serious voids and flaws that would only show up when you were 99% done and then WHAMO...some really ugly flaw would show up. I have never actually seen this happen on any of the hundreds I have done.
Usually they look like an off brand fruit flavored candy cane made out of burlap.
But these are ok. Knowing the handle is going on a blade you made surely has something to do with peoples opinions.
I've seen too much of it/something like it on Paki damascus knives. So I'm conditioned to think its cheap.