HOLDING FIRM

GETTING A GRIP ON KNIFE HANDLE BENEFITS, MATERIALS, AND FUNCTIONALITY

- TIM STETZER

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.