On 6/23/2014 11:18 AM, notbob wrote:
> On 2014-06-22, bigwheel > wrote:
>
>> shipping. Get the Fibrox handles. Pros dont like wood handles.
>
> Well then, I'm glad I'm not a pro.
>
> My two fave knives are a LamsonSharp Rosewood and some unknown carbon
> steel paring knife with an OXO-huge wooden handle. The handles
> encounter enough grease/oil to keep them preserved. But, if I think
> the wood handles might be drying out, I oil 'em with walnut oil. The
> Lamson is now almost 20 yrs old and shows no signs of splitting,
> drying, etc. I've owned Forschners, Fibrox, Globals, Shuns, Tridents,
> Wustofs, Messingmeisters, Sabatiers, etc, and the Rosewood line is
> still my fave handle of them all. The only wood handle knife I ever
> gave away was a 12" Sheffield bread knife, but only cuz the negative
> scalloped blade was pain to sharpen. Also, since it never cut meat
> and saw no fats, the wood had dried out and a small piece had split
> off near a rivet. This knife was given to me and was the first
> commercial knife I ever owned.
>
> nb


My knives are Henckels, so are George's and mom's, so when we got
married, we had a bunch of Henckels. When I had youngsters, at home,
they used Chicago Cutlery. When my firstborn got married, we have them
Henckels of their own, because he liked mine.

Becca