Rounding a chunky German POM handle?

[SLK]

Recently bought a Zwilling chef knife since I wanted a tough knife when I don’t want to risk chipping or damaging my Japanese knives. This one is the Zwilling Gourmet 8” chef’s knife. I like it except for the chunky rectangular POM handle. I want to mostly round the straight edges of the handle. Also, near the bolster area, I want it narrower. I’ve included two of my other knives that I find comfortable, Misono UX10 and Masamoto VG. I like the rounded handle of the Masamoto better than the UX10.

What’s the best way to do this? Use just sandpaper, or should I start with a metal file or a diamond stone? I’ll also round the spine and the choil. I’ve had experience doing this with another knife using sandpaper, and it turned out well.

 

[Boynutman]

I am assuming the pins are cutlery rivets, not solid pins. These have large but very shallow heads. So whatever you do stay clear of the rivet heads.

 

[M1k3]

I'd use a file to roughly shape it. Make sure to leave a decent amount of material around the pins. Use sandpaper to fine tune the shape and smooth out the surface.

 

[SLK]

Spent a couple hours this morning to pain stakingly file and then sand the handle by hand. I like the grip much better now. It’s more comfortable and ergonomic. The original handle is too thick and squarish shaped to feel comfortable using for long. Next, I’m going to round the spine and choil.

Here’s some pics of my efforts.

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