- Jun 27, 2020
- Reaction score
Are rough / unpolished handles comfortable enough for kitchen knives? For example, is a rough horn handle OK for a main gyuto or chef's knife that will be used frequently or are you better off with a smooth wood (or other) handle? I've heard the discussion for hunting and pocketknives, but not kitchen knives. I was just wondering as I was just holding my rough horn handled cheese knife and was wondering how a larger knife with a horn handle would work out.