Just Handle It! - A Look at Kitchen Knife Handles

If you checked all the knives you have in your kitchen, how many different types, shapes, materials or sizes would you find? I’m guessing quite a few, unless you have a matching block set that has it all. And if you checked the handles on all those knives, the variations would be somewhat similar. Everything from wood to plastic, to micarta and to aluminum.

Why so many types and styles of handles? The manufacturers know that people are a varied lot with individual tastes, therefore they try to cover all the bases to gather up all the sales they possibly can. It makes sense, they want their product to sell.

Here are a few simple guidelines as to what type, shape and size of handle you might want on one or all of your favorite kitchen knives:

• Size is a big consideration. Large chunky handles don’t do well in small dainty hands and the reverse is also true. A skinny handle in ham-like hands would be just as unsafe and uncomfortable. Handle the knife, feel it, make cutting motions, anything that will tell you the knife just plain fits or it does not.
• The shape is very important. Some shapes just feel awkward. Is it too flat, too round, too many sharp edges? It may even be too short or too long.
• The handle also has a lot to do with how the knife balances in your hand. Is it a full tang riveted handle, a molded style, or a socket joint handle?

That last question along with the type and weight of material the handle is made of, will determine how well it balances for any particular blade size or thickness.

Which brings us to the final point. What kind of material should the knife handle be made of? Remember the statement about individual tastes? Well it applies here as well. What do you like? Here are a few suggestions:

• Wood has always been a favorite and will probably be for quite some time. It has its drawbacks, but not many. I have always found wood to be the warmest of handles but not the easiest to take care of. They do not do well in dishwashers. For that matter, good quality knives should never be put in the dishwasher.
• Micarta, a manufactured synthetic material seems to be the choice of many knife makers. It is tough, wear resistant, and can withstand extremes of heat and cold.
• Molded plastic handles on lower end knives have a tendency to fall apart or come loose.
• Metal handles are strong, easy to clean but are cold to the touch.

If you add up all the pros and cons of each handle type, you will see that no handle comes out a clear winner and I have only touched on the most common materials. The list might also include carbon fiber, ivory and ivory alternative, acrylic, corian or cast polyester, most of which you might find on custom knives.

It may not be the biggest investment you will make but chances are the knives will be in your kitchen for a long time. You want to make sure you can “handle” them safely.