Kitchen knife handles?

[skullworks]

I have a set of Seki City butcher type kitchen knives that I picked up. Curious what you all thought would look good. I have plenty of dyed maple burl in different colors, black ash burl, bocote, ebony, walnut and a bunch of other kinds...some stabilized some not. Maybe a ombo with some ebony? Let's hear some ideas!   :D

[Bobby Urban]

Because kitchen knives can take on some serious abuse by sitting in water, ending up in the dishwasher etc...  I think something stabilized or a micrta would be best.  I have used osage with good results as well.  Show us the blades?  I love to make kitchen knies because they get used weekly in my house, if not daily.  This compared to 1/2 dozen times or so in a good season if they are a hunter.  

Bob Urban

[Wampus]

Always liked the Japanese chef knives with the combo of buffalo horn bolster and rosewood or sandlewood or ebony.  Not sure how practical it is.

[JohnHV]

I made one with purpleheart and buffalo spacers.  Been using it daily in the kitchen for a couple of months with no problems.  Used a Tru-oil finish.  I make a point of NOT putting my kitchen knives in the dishwasher though.

[skullworks]

Thanks for the input. I have some stabilized Koa that I thought might look nice...maybe with some ebony...the blades already have stainless bolsters.

[Ragnarok Forge]

I would use the stabilized woods and still not put them in the dishwasher.  The constant heating and cooling it tough on the wood even when stabilized.  Plus the plasticized wood won't be a good growing surface for bacteria since it is plastic in nature.

[OconeeDan]

If it will see dishwasher use, use only the best epoxy you can find, and a synthetic handle material like micarta, G10, or similar.
Anything else will likely not last.
Handwashing is different, would be best to stay with stabilized or dymondwood type material.
Dan