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Thread: WIP - First Knife

  1. #81
    Senior Member mattrud's Avatar
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    edge retention all the way for a honesuki

  2. #82
    OK, one down, one to go. What handle material for pro kitchen? Any natural materials would be preferred?

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  3. #83
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    El Pescador's Avatar
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    See if you can get a piece of Butch's micarta. Durable and uniquely beautiful.

    Pesky

  4. #84
    I need to select material that is readily available. How does stabilized wood fare in the pro kitchen?

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  5. #85
    Senior Member mattrud's Avatar
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    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.

  6. #86
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    I like stabilized wood but g10/micarta is more durable.

    Pesky

  7. #87
    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

  8. #88
    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.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  9. #89
    Senior Member goodchef1's Avatar
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    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.

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