Are rough / unpolished handles comfortable enough for kitchen knives?

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

josemartinlopez

Well-Known Member
Joined
Jun 27, 2020
Messages
236
Reaction score
47
Location
Singapore
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.
 

M1k3

Senior Member
Joined
Jul 28, 2018
Messages
2,952
Reaction score
2,661
Hard corners are more bothersome to me, within reason. I wouldn't want a handle finished on 80 grit sandpaper, but, find around 400 grit is acceptable.
 

big D

Well-Known Member
Joined
Oct 21, 2018
Messages
127
Reaction score
29
Location
chicago IL
I have not used many different type of handles. My favorite is the common D shape Ho wood. Second is the octagonal Ho wood handle. They tend to get dirt ingrained into the wood after a lot of use in my house. Thought of oiling and waxing them but really do not want to lose the feel the natural wood has and not sure how much that will change it. Will do it one day on one to see. Heard Burnt Chestnut has a good feel to it also. To me the natural Ho wood has a secure grip to it, other types feel a tad slicker, smoother.
D.
 

kingdingelling

Active Member
Joined
Apr 28, 2020
Messages
25
Reaction score
50
Location
Germany
I'm prefering smooth wood finished with 400-600 grit. Depends on the type of wood. When using wrong/too much oil or wax it can become slippery, especially ebony.
 

childermass

Supporting Member
Joined
May 24, 2018
Messages
797
Reaction score
428
Location
Vienna, Austria
I tend to like my handles finished around 240, maximum 320 grit. It makes for a nice grip when moist but is still fine enough for a pronounced grain and nice feel.
 

daddy yo yo

Senior Member
Joined
May 1, 2012
Messages
1,909
Reaction score
688
200-400 is what I would go for, depending on the wood and one‘s preferences...
 

Nagakin

Supporting Member
Joined
Jan 15, 2020
Messages
236
Reaction score
209
Location
Seattle
Heavy pinch, so my handle is basically a pretty counterweight.
 

Bear

Supporting Member
Joined
Jun 5, 2020
Messages
38
Reaction score
29
Location
Presque Isle, Maine
Heavy pinch, so my handle is basically a pretty counterweight.
Same here, I like a nice ebony handle as long as its balanced, I finish mine with a couple of coats of BLO and even put a coat of wax on them, I hold the knife with the pinch. I'm a finish carpenter so there's something about a rough handle that just doesn't set right with me. I'm sure its different in a pro setting.
 
Top