edge retention all the way for a honesuki
OK, one down, one to go. What handle material for pro kitchen? Any natural materials would be preferred?
See if you can get a piece of Butch's micarta. Durable and uniquely beautiful.
I need to select material that is readily available. How does stabilized wood fare in the pro kitchen?
Stabilized wood is no issue in the kitchen. I have really never had an issue with any wood handle in the pro setting as long as properly cared for.
I like stabilized wood but g10/micarta is more durable.
No problems with any wood really, stabilized or not. I have some unstabilized ho wood handles and masur birch. Just some beeswax and oil and they have been fine.
I would much prefer a natural wood handle to a micarta or other synthetic material. I love the cocobolo/micarta handles Devin makes for the ITK, I just don't really care for the handles that are mostly synthetic.
"God sends meat and the devil sends cooks." - Thomas Deloney
I was just wondering if there are any Health Department regulations that require certain materials not be uses in pro kitchen.
Natural material (wood and horn) are my favorites. I have a good supply of quality cocobolo. Excellent wood for handles.
federal regulations have yet to create a guideline on knife handle material. On the State level, it probably varies a little throughout, but no handle restrictions.
OSHA would probably be the first to jump in on this and create some kind of guideline/restrictions if this gets to the point where a larger number people in commercial kitchens start customizing knife handles.