This handle is getting mixed reviews and I am looking for a few more opinions, you guys let me know what you think
Thanks
Blackwood ferrule, mammoth ivory spacer, and amboyna burl with natural edge
This handle is getting mixed reviews and I am looking for a few more opinions, you guys let me know what you think
Thanks
Blackwood ferrule, mammoth ivory spacer, and amboyna burl with natural edge
That natural edge is definitley a great idea, never thought of it. Comes down to personal taste IMHO. I would see this more in a home environment than in a pro kitchen, but I do like te concept.
Stefan
Pretty cool Mike! More art than function...+1 on home kitchen use.
As much as I like wany edges, I think that is just a bit too rough. If it was smoothed up some I think it would work better. For a working knife sharp points on the back end of the handle is problematical in my view.
Otherwise, beautiful!
Spike C
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Pirsig
I am being completely honest when I say this, but I friggin LOVE it. I have a piece of maple with a similar end and I wish I knew how to do wa-handle so I could utilize it.
I love the handle,very cool Idea.....I wish I thought of it.I'll just have to steal the concept.
I love it!
It is rounded right?
I think it is absolutely gorgeous, with that said I think if you sandblasted the back a little to round off the sharp points a little and clean out the valleys it will make the knife easier to clean and a lot safer in the kitchen. harder to clean pointy and jagged then smooth and rounded. i love the look and concept.
I think the natural end is a cool idea but the end result doesn't work so well for me. It gives me the feeling that the end of the handle broke off - my eye or my mind is still expecting to see a finished end to the handle.
Len