Knives are one of human’s earliest tools. The first flint knives and scrapers didn’t have handles, but people soon learned to lash wooden or bone ones in place to increase leverage, keep their hands away from the cutting edge, and to improve performance. We’ve come a long way since then, but the basic concept remains the same; a good handle improves the performance of your knife. But what makes the perfect handle? Is there even such a thing? Let’s take a look at the various handle materials used as well as their pros and cons under both normal and extreme use.
METAL
The most basic type of knife handle is no handle at all. Some knives are either forged or ground as one piece, so there’s really nothing like an added pommel, guard, or scales to break, making the construction process simpler and making the overall design very rugged. That bare steel can be slippery though, depending on the texture left on the metal, the shape of the handle, or the addition of any grooves or checking. The bare metal is also susceptible to extremes of heat and cold that can make using the tool uncomfortable to use without gloves. In addition to a one-piece knife, you also will sometimes see metal scales used, often aluminum or titanium. While scales like this still can suffer from being uncomfortable in extreme heat or cold, they often have checkering or texture added that improves the grip. Aluminum in particular can be anodized in a wide variety of colors, too, allowing for great design touches.
The other metal handle style you’ll sometimes see is a cast brass or aluminum handle. They suffer the same benefits and drawbacks that the other style metal handles do. They’re affected by extremes of heat and cold and can be slippery depending on the grip texture. They are generally durable though, and some castings can allow for intricate design features.
Bu hikaye Knives Illustrated dergisinin January-February 2021 sayısından alınmıştır.
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Bu hikaye Knives Illustrated dergisinin January-February 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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KITCHEN KNIVES DON'T HAVE TO BE DULL
I have a confession to make. See if this sounds familiar. I take meticulous care of the knives I use for everyday carry, hunting, and general woods wandering. I wipe them down with an oily cloth after use and I never let them get too dull. Seldom do I have to restore a damaged edge. Most of the time I simply touch up the edges of my pocketknives with a few careful strokes across the rough bottom of a ceramic coffee cup. That’s usually all that’s needed. I don’t use my knives as screwdrivers or pry bars. As a matter of fact, I still have the very first knife I ever owned, an old Boy Scout knife that was handed down from my older brother. The blades have a deep patina that comes with using carbon steel over the years, but the knife is very usable still.
