Knife Handle Options

Not many kitchen items are handled more than a chef's knives, which makes it important to find the right fit. To accommodate different needs, usages, and grips, knife handles are available in several different materials and shapes. Whether you're looking for a knife for personal use or planning to stock your commercial kitchen, these knife handle options can help you find the right balance between safety, comfort, and sanitation.

Handle Materials

The material a knife handle is made of will determine, in part, how durable the knife is, as well as how easily it can be cleaned. The handles of most commercial kitchen knives are made of either wood or plastic, with variations of the latter sometimes offered as proprietary materials.

Synthetic Knife Handles

One of the most common handle materials is plastic, with a range of formulations available to provide specific properties and advantages.

• Polyoxymethylene (POM) is a dense, durable plastic that resists fading and discoloration.
• Polypropylene and ABS plastic are the most common options, and are less durable but more economical than POM. They are also more lightweight, although that is not always a favorable feature of a knife handle since some chefs prefer the feel of a knife with a handle that slightly outweighs the blade.
• Thermoplastic elastomers, or rubberized plastics, are sometimes preferred for the grip they provide. These types of plastic, such as Santoprene, are typically not as slippery when wet, which can be safer in a busy kitchen.

These plastic options have many benefits, such as the ability to be textured, lower price points, and the option to combine materials. For example, some knife handles are mostly polypropylene, but might have thermoplastic elastomers along the bottom half of the handle to help improve the grip. Another important option offered by many manufacturers is a variety of colors, which can help prevent cross-contamination or identify which knives belong to each chef or station.

Wooden Knife Handles

The sanitary properties of wood surfaces have long been a point of contention in the commercial kitchen, with concerns the wood's pores could host bacterial growth. While the science there is debated, health codes that may restrict use of wood in some applications are not, so it is important to know your local regulations before choosing a knife with a wood handle.

Where they are allowed, many chefs prefer wooden handles due to their appearance and warmth, and often because of the tradition and nostalgia associated with them. The weight of wood is also considered an advantage, as having a handle slightly heavier than the blade can allow the user more control. Woods such as African blackwood, rosewood, and walnut are common, and sometimes stabilized with resin to help prevent degradation.

Wood composites, such as Richlite from Wusthof and Pakkawood from Shun, are often used to provide the same look and feel as wood while being a more long-lasting, durable alternative. Wooden knife handles generally require more specialized care than synthetic handles. Wood is susceptible to becoming damaged by prolonged exposure to hot water, which can cause handles made with it to warp and crack over time. If the wood is not stabilized, it may need to be oiled occasionally to keep it moisturized.

Additional Options

While the handle material helps guide the care and usage of the knife, the shape is arguably more important when it comes to how comfortable the knife is to hold. Most knife handles have downward-angled bumps at their ends that help keep them from slipping out of users hands. That angle might be flat or slightly convex to make the handle more ergonomic. The top of the handle may also be curved outward, which can help make the knife easier to maneuver.

For chefs who want more personalized handles, Dexter-Russell offers a polymer that can be customized to fit users' unique grips.

Another option to consider when choosing knife handles is colors. As mentioned above, this feature is only available on synthetic knife handles. While this may seem purely aesthetic, having knife handles in a variety of colors can help prevent cross-contamination by assigning different colors to specific stations. Colors can also be assigned to specific chefs to help prevent confusion and conflict in the kitchen.