Depends on the type of Ebony, how its finished and the knife its on due to its density.
I love ebony, but it has to be good ebony, not what some retailers put on theirs.
Three are all sorts of ebony, some are not even true ebonies. Wood shopping today I picked Gabon ebony, royal ebony, African Blackwood (some people claim as the original ebony), Indian ebony, Gombeira (Brazilian ebony, not a true ebony) and even 1 seriously rare piece of curly gabon ebony.
Ebony is a beautiful wood and if treated right it will last. However, it is a dense and oily wood which is admired for its beauty, but does not provide the grip that some cooks desire. I’m with you, I love a nice high quality piece of ebony.
For timing, I got a high end knife in the mail today with an ebony handle.... It sure looks like African Blackwood to me.
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