Now for the fun part: planning materials. Wood? Synthetics? Accent Materials? The list is endless. I do have quite a selection of stuff and we can always special order some fancy materials too (fossilized mastodon tusk, perhaps).

Wood

Nothing looks better than exhibition quality hardwood burl. However, it takes special care. One slip-up and the handle might be ruined. Perhaps a well-meaning visitor leaves your knife to soak in soapy hot water, or a careless kid runs it thru the dishwasher. Depending on the wood, you run the risk of ruin right then and there.

G-10

G-10 is like the miracle knife handle material. It’s tough, super-tough. Looks great when it’s all polished up. On top of that (and unlike Micarta) it doesn’t get slippery when wet. For this reason it’s my first choice for kitchen knives.

Other Stuff

Many knives look better with a few accent pieces. For example, traditional Japanese knives use water buffalo horn for the ferrule. On full tang, western-style knives a colorful liner between the steel and the handle makes all the difference.

Because there are so many options with advantages and draw backs, we’ll need to talk this thru.

Ideas for guards and ferrules