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Thread: What is it with wa handle makers?

  1. #31
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    People will always disagree about aesthetics. That's why it is fun. Shape of handle for me is a personal thing. If everyone had identical hands then it would make sense to talk about an ideal shape. I encourage my cooks to hold the knife in their hand before buying. If you can forgive a Harry Potter reference I believe that the wand chooses the wizard. I have big hands like brainsausage and like larger than normal handles.

  2. #32
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    Quote Originally Posted by apicius9 View Post
    not sure i to which category the makers fit who make Hello Kitty handles, could you please clarify
    "global heroes" !!!

  3. #33
    After re-reading this thread I believe that I must've been in a bad mood when I started it, I sound so crabby. Well I never meant to insult anyone and I'm sorry if that's how I came across. Yes we all have different preferences and that's one of the things that make this world interesting. I'm sure lots of things that I like others don't.

  4. #34
    Looking at a knife sale flyer from Yamasho, (one of our vendors).

    240 Suisin inox honyaki yanagi w/ standard handle = 300$
    240 Suisin inox honyaki yanagi w/ ebony handle = $600

    How is that a reasonable upcharge?

  5. #35

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    T'aint. Not in my book, anyway.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  6. #36
    Quote Originally Posted by chefpaulm View Post
    IMHO you really need both. You can have a great knife and every time you pick it up you hate the way it feels in the hand because the handle is too wide or too small etc. you will find you won’t be picking up that knife or sell it out right.
    +1

    Personally I dislike octagon handles and much prefer oval. Since I have small hands, a 5" handle is the perfect length for me and feels much more comfortable. Western ones I'm not sure since they mostly come with the same factory handles as any other western. I do like the fish design (I think that's what it's called?) but it's purely based on the look and not feel as I've never held one.

  7. #37
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    Quote Originally Posted by CoqaVin View Post
    I am not big on western handles but Randy's HHH in AEB-L is the most comfortable handle ive ever come in contact with
    Agree,I have wide hands most Japanese westerns are too small.Randy's with a pinch grip is just right.He also makes some beautiful handles out of exiotic materials.

    I also like Stepans longer Wa- Handles.I find his comfortable too.Mine were used at work so no metal pieces or spacers etc.Simple strong handles.

  8. #38
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    Quote Originally Posted by keithsaltydog View Post
    Agree,I have wide hands most Japanese westerns are too small.Randy's with a pinch grip is just right.He also makes some beautiful handles out of exiotic materials.

    I also like Stepans longer Wa- Handles.I find his comfortable too.Mine were used at work so no metal pieces or spacers etc.Simple strong handles.
    Have you tried new western style by Marko? They a tad big for my small hands but should be super comfortable for anyone with normal/large hands.

  9. #39
    I have come to a conclusion that oversize handles are good people with any size hands, as they allow less strain on your hands and a little more substance to hold to as one pinch grips. Knives that one holds by handle (suji, petty, etc), handle size can stay medium.


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  10. #40
    Quote Originally Posted by Marko Tsourkan View Post
    I have come to a conclusion that oversize handles are good people with any size hands, as they allow less strain on your hands and a little more substance to hold to as one pinch grips. Knives that one holds by handle (suji, petty, etc), handle size can stay medium.
    The problem with larger handles is that you're limited to certain grips or forcing people to use certain grips. Using a lighter grip may be better for a pinch grip, but there are other cuts that may require a stronger grip, such as butchering. So, by doing so, you're eliminating the usefulness of a knife for multiple tasks, or reducing the effectiveness of a knife for a particular purpose because of the handle.
    Michael
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